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(Natural News) A recent study published in the Journal of Food Processing and Nutrition identified two potential ingredients for fortified bread. In the multi-university study, researchers looked at byproducts from carob (Ceratonia siliqua) and seaweeds as potential ingredients for fortified flour. Researchers studied seven types of seaweed to determine which was optimum for breadmaking. The results... |
Flour derived from seaweed and carob could be used to make antioxidant-rich bread
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