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DFRL focuses on adding high nutritional ingredients into bakery products
date:May 22, 2012
ere is considerable concern on the use of melamine. The Food and Drugs Administration (FDA) has detected melamine and cyanuric acid in a number of products that contain milk or milk-derived ingredients like biscuits, cakes and buns. Hence it is of utmost concern that the bakery products should be formulated using such major and minor ingredients which will supplement maximum nutrition and functionality keeping the viability of cost for the common consumer, he said.


The bakery industry in India

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