This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 1999. The length of the article is 1523 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Genetically engineered plant foods are giving food processors the chance to develop new and healthier products. One example is the Optimum Low Saturate Soybeans which are already being used by mayonnaise and salad dressing manufacturer Mrs. Clark's Foods LC to make its low- and reduced-fat products. These soybeans produce oil with 50% less saturated fat than regular soybean oil. Research work on wheat are described.
Citation Details
Title: A new breed of ingredients.(genetically engineered plant foods)
Author: Tom Zind
Publication:Food Processing (Magazine/Journal)
Date: January 1, 1999
Publisher: Putman Media, Inc.
Volume: 60 Issue: 1 Page: 39(3)
Distributed by Thomson Gale
A new breed of ingredients.(genetically engineered plant foods): An article from: Food Processing
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Book Details
Author(s)Tom Zind
PublisherPutman Media, Inc.
ISBN / ASINB00098M1HS
ISBN-13978B00098M1H6
MarketplaceFrance 🇫🇷