World interest in research work on the benefits of the Okra plant

(University of Huddersfield) Katerina Alba's research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products -- such as butter, mayonnaise, yoghurt and fruit drinks -- and she is starting to gain an international profile for her work with published articles in Food Research International and Food Hydrocolloids and with one forthcoming in the journal of Carbohydrate Polymers.
Source: EurekAlert! - Medicine and Health - Category: Global & Universal Source Type: news