Study finds inexpensive tubers comparable to commercial carbohydrate products in trained cyclists
Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack
Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires
CURRENT ISSUE - May/June 2025
Joining Processes And Software For a Streamlined, Quality-First Laboratory