Typical breakfast pancakes are soft, fluffy and delicious but, sadly, not terribly healthy. Food scientists at Washington State University are working to change that by boosting the popular morning favorite’s nutritional value while enhancing its taste and texture. Typical breakfast pancakes are soft, fluffy and delicious but, sadly, not terribly healthy. Food scientists at Washington State University are working to change that by boosting the popular morning favorite’s nutritional value while enhancing its taste and texture. Biochemistry Phys.org – latest science and technology news stories
Value-added pancakes: Using science to improve nutrition of breakfast staple
