Todayâs consumer is more receptive to products fortified with novel ingredients, especially if they add a functional benefit like high proteins and fibres, but lower carbs. This article examines research being carried out by Devon Petrie, a lecturer within the National Bakery School, as part of his PhD funded by London South Bank University, School of Applied Science.
- Post author:Bread News
- Post published:February 17, 2021
- Post category:USA
- Post comments:0 Comments