Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers reported here today.
To date, a major problem with removing fat from these...
Read more Researchers Develop Better-Tasting, Creamier Reduced-Fat Sauces, Desserts And Salad Dressings
Tuesday, 18 March 2014
Better-tasting reduced-fat desserts, dressings, sauces: Coming soon?
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