Molasses from Sugarcane: Nature’s Sweet and Functional Byproduct
Introduction Molasses is a dark, viscous syrup that remains after the crystallization of sugar from sugarcane juice. Though once considered a byproduct, sugarcane molasses has gained increasing value in multiple industries, from food and beverage to animal feed, fermentation, and even biofuel production. But what exactly
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Understanding Instant Dry Yeast: Science Behind the Rising Agent
Introduction Yeast has been at the heart of baking for thousands of years, but modern food science has revolutionized the way we use it. Among the various types of yeast, Instant Dry Yeast (IDY) has become a staple in commercial and home baking alike. But what
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