The new bread-based probiotic drink can be stored at room temperature for up to six weeks and maintains at least one billion live probiotic cells per serving
Researchers have developed a secret sauce for using waste bread as a medium to grow bacteria, yeasts, and other microorganisms for fermented food production
There's a specific amount of kneading involved to create high-quality bread dough, and researchers in Germany are using physics and simulations to zero in on predicting it
Laser's collimated light beam with high energy meant that researchers could measure through the entire barley grain at the information-rich wavelengths
Research findings vital to providing solutions to global food security challenge
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