Scientists looking through a microscope

Formulation of High-Protein, High-Fiber Reduced Calorie Breads

This study evaluates breads formulated with high-protein, high-fiber (low-carbohydrate) ingredients. In addition to this study, popular diet plans for weight control, the role of carbohydrates in obesity and diabetes, government regulations on carbohydrate labeling, ingredients for low-carbohydrate formulations, and food processing adjustments in the production of low-carbohydrate foods are discussed in this download.

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