BAKERIES ROLLING IN THE DOUGH BIZ OVERCOMES LOW-CARB FAD
BAKERIES ROLLING IN THE DOUGH BIZ OVERCOMES LOW-CARB FADEugene Tong\\ Staff Writer
...from certain Waste Doughs of Cracker or Biscuit Bakeries.
Lactic bacilli are then added, and lime as required. The liquid is then concentrated and the free acid liberated by addition of sulphuric acid.EUGENE SAXE