Modified lentil protein mimics fat in non-fat yogurt
Modified lentil protein can act like fat in nonfat foods, especially yogurt, delivering creaminess and richness, according to a new study led by researchers at Penn State. The work, published in Food Chemistry, is the latest effort to develop an effective fat texturizer for use i
Modified lentil protein can act like fat in nonfat foods, especially yogurt, delivering creaminess and richness, according to a new study led by researchers at Penn State. The work, published in Food Chemistry, is the latest effort to develop an effective fat texturizer for use i This story matters for Science & Discovery readers tracking insect. Reported by phys.org. Read the full original at the source link below.
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