US EditionStudy Investigates Acorn Flour And Bread-making Applications
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Study Investigates Acorn Flour And Bread-making Applications
Camerino, Italy – A new study out of the University of Camerino in Italy suggests acorn is a forgotten, nutritious, and sustainable food material that enriches proteins, unsaturated fatty acids, minerals, vitamins and biochemical compounds. The study investigated the potential application of acorn flour in soft wheat bread production and characterized flour functionality and bread physicochemical properties, recommending further investigation in…
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