Flavored Custards are a passe, now they go bioactive - Instablogs
Flavored Custards are a passe, now they go bioactive
Esther , Delhi: Jun 9 2006
Made Popular Jun 9 2006
Wageningen University and Research Center in Netherlands has reported about stirring custard with bioactive ingredients in order to convert custard into a functional food. Facts provide that the affect of thickening agents on releasing isoflavones and...
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Tags: Wageningen University and Research Center, Isoflavones, CMC, Tyrosol
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