Structural and physicochemical properties of bracken fern (Pteridium aquilinum) starch

Overview of attention for article published in Frontiers in Nutrition, June 2023

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A Monday ‘polly ponder’ is why do we no longer eat fern flour? Apparently people used to eat a flour made from bracken roots. It looks as though bracken is being looked at once more as a food source! https://t.co/OOWKbnFTJE

04 Mar 2024

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New Research: Structural and physicochemical properties of bracken fern (Pteridium aquilinum) starch: Introduction Bracken fern (Pteridium aquilinum) starch is a non-mainstream, litter-researched starch, thus the starch characteristics remain… #Nutrition

20 Jun 2023

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