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Food composition and properties
Fermentation changed soybean composition and microbial counts
April 26, 2026
Colored wheat flours and xylitol changed cookie quality and glycemic response
April 21, 2026
Sugar substitution preserved yogurt-preparation quality better than removal
April 8, 2026
Wheat digestibility equations were developed for pullets
April 1, 2026
Thermal treatments changed black wheat flour properties and digestibility
March 17, 2026
Psyllium is described as having multiple potential health benefits
March 13, 2026
