MBA 550 -2004 - 01:

Apr 19, 2009 · Unlike carbohydrates, proteins do not play well with water, which is necessary for most food production, and turn hard and do not taste good. This is a serious problem for low-carb food makers. Much more new product research in low-carb foods in general, and breads in particular, is needed for restoring taste, texture and flavor of high-carb foods. ................
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