A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
source https://www.sciencedaily.com/releases/2025/04/250408121847.htm
Rise of AI means companies could pass on SaaS
-
The writing is on the wall as AI companies race to add vertical
functionality
Software stocks have taken a beating over the last month as investors grow
...
12 hours ago
Welcome to the 'The Fact Factory' friends. Its an interesting Hot Spot which brings to you amazing and little known facts from all over the world. So, sit back, take a tour around the world and enjoy the trivia.
No comments:
Post a Comment