date:May 21, 2021
to 25 percent of those generally achieved using comparable systems, according to the researchers.
Meanwhile in April 2020, a study comparing historic and modern wheat varieties showed an increase in dietary fiber and a decrease in acrylamide, indicating that white bread is not as unhealthy as it has often been portrayed. Published in the journal Scientific Reports, researchers reported a great deal of variation between years suggesting that environmental conditions such as rain or drought also