Reducing isoflavones in soy-based foods - FoodTimes
Technological strategies to reduce isoflavones in soy foods. Evidence-based solutions for food manufacturers following ANSES safety guidelines.| FoodTimes
Technological strategies to reduce isoflavones in soy foods. Evidence-based solutions for food manufacturers following ANSES safety guidelines.| FoodTimes
Discover bssissa: the ancient Maghreb superfood combining cereals & legumes for complete amino acids. A heritage-based model for modern RTD beverages.| FoodTimes
Comprehensive guide to ISO 26642:2010 standard for glycaemic index testing. Covers scientific methodology, food classification, and EU regulatory framework for GI labelling claims.| FoodTimes
The LEGUMINOSE project is designed to support farmers in developing sustainable systems to implement intercropping of legumes and cereals.| FoodTimes
