
News
Lentil flours require careful formulation in cakes
August 23, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
August 23, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
Aug. 23, 2012, Spain – Lentil flours can be successfully
incorporated into sponge cake formulations but flour particle size is
crucial to the end quality of the product, finds a new study. | READ MORE
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