A new sugar cane research study finds that fruit leather helps you keep your cane sweet longer.
The new study, published this month in the journal PLOS ONE, found that fruit sugar can hold more sugar than regular cane if it’s dried out and stored in a dry place for a while.
It also found that dried fruit can be used as a source of sugar in recipes.
Researchers at the University of New South Wales in Australia used a technique called ion exchange, which involves mixing liquids with a sugar solution in a glass container and letting the liquid flow through the container.
The study, funded by the Australian Department of Agriculture and Forestry, looked at how fruit leather works in the fruit industry.
The researchers tested the sugar content of the dried fruit and then measured how much of the sugar remained in the final product.
They found that dry fruit has more sugar in it than fruit leather.
The sugar in dried fruit is called glycerol, and glycerols are sugar molecules that are not used in your body.
The glycerolic acid in dried fruits also gives them their characteristic taste and scent.
Researchers found that drying out the fruit leather in the container gave the researchers the best results, said Dr Richard Fries, a research fellow and co-author of the study.
“We had a good dry fruit leather product in our experiment, and the dried fruits that we dried out had about 80 per cent less sugar than the fruits that had been stored for the same period,” he said.
“So it really depends on how you store your dried fruit.
It’s good to use it if you’re storing it in a place where it will remain dry for at least four months, but for the long term it’s best to store it in the dryest place.”
The study found that the dry fruits that were stored in the dark had higher levels of glycerin in them.
This indicates that the glycerins in dried cane produce a more bitter taste than those in the fresh fruit.
But Dr Fries said the fruit juice and pulp of dried fruit are not the same thing.
“It’s the glycolic acid that’s in the dried juice that gives the dried cane its characteristic taste, not the dried pulp,” he told the ABC.
“The dried pulp is a lot more viscous than the dried sugar, so that will have a stronger effect on the taste of the fruit.”
While dry fruit is usually used as an ingredient in foods and beverages, the study found there was a wide range of fruit leather uses.
Dr Fries and his colleagues recommend people try fruit leather products that are made from fruit and that have been dried out for a minimum of four months before they’re used in recipes or recipes with added sugar.