BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods

BakeryAndSnacks Podcast
08/08/2019 18 min
BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods

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Episode Synopsis

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.

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