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High Oleic Soybean
https://stepupsoy.osu.edu/soybean-production/variety-selection/high-oleic-soybean
improving frying quality and shelf stability while reducing trans fat (Warner and Gupta, 2005). Plenish® ...
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Classes with a Taste of Science Tempt Buckeye Students
https://cfaes.osu.edu/news/articles/classes-with-taste-science-tempt-buckeye-students
scientists had to reformulate foods without preservatives. Then organics came around. Trans fat was a big ...