Sourdough made from specific bacteria key to tasty, salt-reduced bread
Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
Three food science researchers at the University of Alberta have discovered how to reduce salt in bread by half without compromising its taste or texture.
Other
Aug 17, 2015
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University of California researchers are feeding seaweed to dairy cows in an attempt to make cattle more climate-friendly.
Environment
Aug 31, 2018
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18