Microwave Oven

The poster child of pocket-type dough products

Soy may boost texture of microwave dough products

By Stephen Daniells

Substituting wheat with soy in microwavable pocket-type dough products may improve the food’s texture and reduce the detrimental effects of microwave cooking, suggests a new study.

Spotlight

Follow us

Expertise Hub

Products

View more

Webinars

Featured Suppliers

All