BakeryAndSnacks Podcast
BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods
- Autor: Vários
- Narrador: Vários
- Editor: Podcast
- Duración: 0:18:45
- Mas informaciones
Informações:
Sinopsis
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
