HIGHLIGHTS
- who: Bastien Maurice and colleagues from the Universitu00e9 Paris-Saclay, AgroParisTech, UMR SayFood, Palaiseau, France have published the article: How Different Are Industrial, Artisanal and Homemade Soft Breads?, in the Journal: Foods 2022, 11, 1484. of /2022/
- what: This work compared the impact of three different processing methods (industrial artisanal and homemade preparation) on the technological (formulation and processing as they are interconnected in real-life conditions) nutritional and physicochemical properties of By analyzing multiple types of bread within each processing method, the authors aimed to gain a better understanding of the broad diversity within . . .
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