
News
LAB-enriched bread enhances health effects
March 20, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
March 20, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
March 20, 2012 – Adding lactic acid bacteria to sourdough
can improve the nutritional value of white bread without hampering
product appeal, according to a study.
March 20, 2012 – Adding lactic acid bacteria to sourdough
can improve the nutritional value of white bread without hampering
product appeal, according to a study. | READ MORE
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