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Resistant starch for functional bakery impacts consistency
March 27, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
March 27, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
March 27, 2012, Korea – A study in Korea has added to the growing
body of research that says adding functional ingredient resistant starch
(RS3) affects the rheological properties of wheat flour. | READ MORE
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