Soo-Yeun Lee and Aubrey Dunteman (IMAGE)

University of Illinois College of Agricultural, Consumer and Environmental Sciences

Soo-Yeun Lee and Aubrey Dunteman

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In a new study, University of Illinois food science professor Soo-Yeun Lee (left), and graduate student Aubrey Dunteman explore ways to reduce sodium in bread without sacrificing taste and functionality.

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College of ACES, University of Illinois.

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