The demand for gluten-free foods is increasing. However, because gluten is a structure-building protein essential for formulating leavened baked goods, obtaining high-quality gluten-free bread is a technological challenge.
IFT Daily News
The demand for gluten-free foods is increasing. However, because gluten is a structure-building protein essential for formulating leavened baked goods, obtaining high-quality gluten-free bread is a technological challenge.
IFT Daily News
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