In an article about 50 innovative startups across the country, noted that University of Maine food scientists worked with Cherie Scott, founder of Mumbai to Maine, to develop a shelf-stable version of her curry sauces.
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In an article about 50 innovative startups across the country, noted that University of Maine food scientists worked with Cherie Scott, founder of Mumbai to Maine, to develop a shelf-stable version of her curry sauces.
Categories:
