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Next gen of gluten-free bakery: Scientists take new approach to replicate gluten properties
bakeryandsnacks.com

Next gen of gluten-free bakery: Scientists take new approach to replicate gluten properties

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ttsz
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German researchers are using new, tailormade proteins to stabilise the interface between gas bubbles and dough.
D. Roselyn Cerutis
D. Roselyn Cerutis

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