Carbohydrates from the Okra plant can improve the quality of food products
ESTONIAN-born Katerina Alba’s research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products – such as butter, mayonnaise…
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Carbohydrates from the Okra plant can improve the quality of food products
July 15, 2014 · by · in Nutritional News · Tags: diet, food-products, huddersfield, improve-the-quality, katerina, nutrition / diet, nutritional counseling, oncalldietitian.com, popular-emulsion-based, quality, such-as-butter, the-most, university
