Sign up to save your podcasts
Or
Share BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
View all episodes
By William Reed LtdAn innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.