Adelaide joins with Italy to develop 'super spaghetti'
University of Adelaide researchers are working with colleagues in Italy to produce better quality pasta that also adds greater value to human health.
University of Adelaide researchers are working with colleagues in Italy to produce better quality pasta that also adds greater value to human health.
Biotechnology
Aug 29, 2012
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Consumers could soon see packages of pasta labeled "good source of dietary fiber" and "may reduce the risk of heart disease" thanks to the development of a new genre of pasta made with barleya grain famous for giving ...
Biochemistry
Sep 14, 2011
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Dieters are so involved with trying to eat virtuously that they are more likely than non-dieters to choose unhealthy foods that are labeled as healthy, according to a new study in the Journal of Consumer Research. It seems ...
Social Sciences
Apr 19, 2011
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