Bran fibre shows sugar-reducing, gut health boosting potential in cookies
According to findings published in LWT - Food Science and Technology , 30 per cent replacement of sucrose with arabinoxylan oligosaccharides could produce cookies similar to traditional types in terms of diameter, height and colour.
Read more on Food Navigator USA
Orignal From: Bran fibre shows sugar-reducing, gut health boosting potential in cookies
Post a Comment