Potential for better-tasting reduced-fat desserts, dressings, sauces
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 report..
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Potential for better-tasting reduced-fat desserts, dressings, sauces
March 19, 2014 · by · in Nutritional News · Tags: calcium, developing-new, diet, market, more-eye-appealing, nutrition, nutrition / diet, on call diets, oncalldiets, salad-dressings, the-calcium, the-key, the-market
