March 16, 2010 – Using pectin as a fat replacer may produce baked goods with 30 per cent
less shortening, while producing a more tender texture, says new
research. | READ MORE
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March 16, 2010 – Using pectin as a fat replacer may produce baked goods with 30 per cent
less shortening, while producing a more tender texture, says new
research. | READ MORE
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