Twisted quick cooking pasta
Use of calcium chloride and magnesium chloride as leavening acid
Use of propylene glycol aliginate to improve the texture of cook
Use of puroindoline for preparing biscuits
Waxy corn masa based products and methods of making
Wet toasted pasta and method of manufacture
Wet toasted pasta having improved hot water pour-over rehydratio
Wheat and casein dog chew with modifiable texture
Wheat-germ product and its use
Whole egg replacer
Whole grain products made with whole grain durum wheat
Yeast-fermented food modifier