Bakers Journal

Study finds key to green tea enriched biscuit quality

January 3, 2011
By Jane Byrne/BakeryAndSnacks.com

January 3, 2011, Singapore – Retention of green tea extracts in biscuits is improved by a reduction in the pH of the dough, according to new research looking at the stability of different catechins when fortifying baked goods. |READ MORE


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