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Preventing Vitamin A Deficiency in Africa with Sweet Potato-Enriched Bread

May 1, 2018

Scientists evaluate starch digestibility, nutrient availability

Resilient, Hull-Free Barley Flaunts High Yields, Nutrition

January 17, 2018

New 'Buck' naked barley: food, feed, brew

The Only Video You'll Ever Need to Watch About Gluten

January 17, 2018

Is gluten good, or is it bad? This video from Reactions explains

Supercontinuum Lasers Can Lead to Better Bread and Beer

September 19, 2017

Laser's collimated light beam with high energy meant that researchers could measure through the entire barley grain at t...

Study Reveals No Difference between the Health Effects Of "Wholesome" and White Bread

June 13, 2017

Bread and health: a personal matter

How to Reduce the Environmental Impact of a Loaf of Bread?

March 1, 2017

Research findings vital to providing solutions to global food security challenge

Predicting Loaf Volume Without Baking the Bread

June 20, 2016

Method nets SDSU scientists an International Cereal Chemists research award

Food Scientists Create Healthier, Diabetic-Friendly Bread

February 25, 2016

Adding natural plant pigment extract to bread slows down its digestion rate and adds health benefits.

The Savory Secrets of Baked Bread

October 13, 2015

Research team has discovered how gluten and starch affect dough behavior

Consistency is the Key to Success in Bread Baking and Biology

March 18, 2015

Whether you're baking bread or building an organism, the key to success is consistently adding ingredients in the correct ord...

White Bread Helps Boost Some of the Gut’s ‘Good’ Microbes

June 16, 2014

White-bread lovers take heart. Scientists are now reporting that this much-maligned food seems to encourage the growth of som...

Preserving Bread Longer: A New Edible Film Made With Essential Oils

June 6, 2014

Essential oils have boomed in popularity as more people seek out alternatives to replace their synthetic cleaning products, a...

Good News for Beer-Lovers and Wheat Farmers

October 10, 2013

A discovery by McGill University researchers should save wheat farmers millions and lead to better beer.

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