Healthful flour alternatives: modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in ... An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 2005. The length of the article is 2138 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.

Citation Details
Title: Healthful flour alternatives: modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.(Flour Alternatives)
Author: Kantha Shelke
Publication:Food Processing (Magazine/Journal)
Date: January 1, 2005
Publisher: Putman Media, Inc.
Volume: 66 Issue: 1 Page: 39(3)

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