EPISODE · Aug 8, 2019 · 18 MIN
BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods
from BakeryAndSnacks Podcast · host William Reed Ltd
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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BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods
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