Italian scientists find that a protein in corn mimics the properties of gluten, which could make gluten-free products softer and more palatable. By Richard Bowie | June 17, 2016 Italian scientists find that a protein in corn mimics the properties of gluten, which could make gluten-free products softer and more palatable. A team of ItalianContinue reading “Corn Could Be Key to Making Gluten-Free Foods Taste Better”
AFC BULL MARKET TEST KITCHEN™ TESTING and DEVELOPING ANIMAL-FREE PRODUCT BY Chef DAVIES-TIGHT, AT YOUR SERVICE
THE ANIMAL-FREE CHEF™ 