Blackcurrant Pomace May Lead to Increasing Bread's Fiber Content (IMAGE)

University of Huddersfield

Blackcurrant Pomace May Lead to Increasing Bread's Fiber Content

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FOOD scientists at the University of Huddersfield have enlisted the aid of one of the UK's most iconic companies as they carry out Government-funded research into how a fruit by-product could enrich the fiber content of bread by up to 15 per cent.

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University of Huddersfield

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