Tags: Food Products, Healthy Food and Drinks, Truly Pinoy Food and Drinks
By Alexander Villafania
LOS BANOS, LAGUNA – After developing a type of corn flour with high lysine content, a plant breeder from the University of the Philippines Los Banos (UPLB) has turned it into pandesal, a nutritious version of the Filipino breakfast staple
Artemio Salazar, deputy director of the Institute of Plant Breeding (IPB-UPLB), said the pandesal uses Quality Protein Maize (QPM) flour, which has lysine, an essential amino acid.
Read the rest of the story on Yahoo! News Philippines
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