Unmodified starches present a problem to the frozen food industry as they tend to result in poor texture upon cycles of freeze-thawing. In March
Jobling
This genetic strategy is superior to currently used chemical modification practices.
Unmodified starches present a problem to the frozen food industry as they tend to result in poor texture upon cycles of freeze-thawing. In March
Jobling
This genetic strategy is superior to currently used chemical modification practices.