Sourdough Fermentation Process Shows Promise for Gluten-Free Baked Goods
Thursday, July 16, 2015 - 13:00
in Health & Medicine
Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten, according to a July 14 symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.