PolyU food scientist’s research on fungus-based fat replacer rolls out for low-fat dessert production at hotel (IMAGE)

The Hong Kong Polytechnic University

PolyU food scientist’s research on fungus-based fat replacer rolls out for low-fat dessert production at hotel

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A groundbreaking fat replacer called AkkMore™ that developed by Dr Chang and her team. This formula has been used in the production of low-fat food products at hotel.

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© 2024 Research and Innovation Office, The Hong Kong Polytechnic University. All Rights Reserved.

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