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Campden BRI February Newsletter




February newsletter



Our February 2018 newsletter is now available. It includes items on:


  • Modelling the impact of food structure on food texture
  • Research into English wines
  • Choosing new microbiological methods
  • The impact of ingredients on bread structure and quality
  • Designing packaging for older consumers
  • Novel ingredients from natural sources
  • Regulatory considerations for sports foods



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