Description:
AgCenter scientists have created a partial substitute for bleached flour used in the preparation of baked goods and pastas. Using this new substitute adds omega 3 fatty acids and conjugated linoleic acid to the final product. These compounds offer many benefits to the heart, lower insulin resistance and can help to fight certain types of cancer. Primary Audience:
- General
Scientific
Academic Resource Updated:
6/8/2009 7:18:20 AM |