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Proteins may replace fat, maintain taste and texture: study
July 21, 2014
By Heriot Watt University
By Heriot Watt University
July 21, 2014
By Heriot Watt University
By Heriot Watt University
July 21, 2014, Edinburgh, Scotland – Research from Scottish scientists into how proteins can replace fats
without affecting taste and texture may help in the production of low-fat cheeses and cakes. | READ MORE
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