Baked Food Items

Renaissance Ingredients’ Ar Baker Yeast Reduces Acrylamide in Baked Food Items
Oct 20, 2015
Canadian applied life sciences company Renaissance Ingredients has conducted an in-house, laboratory-scale analysis to know the effectiveness of its acrylamide-reducing (AR) baker yeast on bread and baked goods. The company’s analysis ...

Tags: Baked Food Items, acrylamide