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September 24, 2007
Japanese researchers identify ideal frying conditions for crispy, low fat batter.
Researchers at Tokyo University of Technology have studied how the structure of the batter molecules changes during the frying process. They discovered that altering the water content and frying time they were able to create perfect conditions to crea...From the archive
September 20, 2007
Sustainable Palm Oil coming soon
The Roundtable on Sustainable Palm Oil (RSPO) says it is on the cusp of delivering on its promise to put sustainable oil on the market, and will be unveiling its certification system at its next meeting in November. The palm oil industry has been he...From the archive
