Maximizing a Baked Goods Matrix Leslie Skarra, Merlin Development June 22, 2011 An understanding of how ingredients, such as starches, fiber, fats and oils, impact baked goods’ texture and nutritional profile helps lead to superior formulations.Read More
Article: Reduced-sodium Strategy -- May 2008 Leslie Skarra, Merlin Development May 1, 2008 An abbreviated version of the podcast, "A Strategy to Reduce Sodium in Processed Foods," from PreparedFoods.com.Read More
