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Sourdough microbiomes could help boost gluten-free options

Published: December 8, 2023

Researchers are investigating whether sourdough starter microbiomes have potential for making 'clean label' bread products with reduced gluten immunogenicity.

Source: foodprocessing.com.au

Related Topics:

Jillian Wesner PennMaya Tanikawa BrownAshley OhstromCharlene Van BuitenVan BuitenNational Institutes Of HealthColorado State UniversityPenn State Summer Research Opportunities ProgramUs Department Of AgricultureNational InstitutesJosephine WeePenn StateCoeliac DiseasePenn StateColorado State University