A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture and colour of bovine muscle grown from cells in culture. This development is a step…
Researchers at Hiroshima University in Japan have created a new rice-flour bread that has the consistency of breads made with wheat flour. Gluten-free may never taste the same
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