Gluten-free noodle revolution: The quest for chewier, non-allergenic buckwheat
Wednesday, March 30, 2016 - 11:20
in Biology & Nature
Gluten-free noodles and other buckwheat-based foods might get tastier, prettier, and non-allergenic with hints from new genomics research. Yasuo Yasui of Kyoto University and colleagues have sequenced the full buckwheat genome for the first time, identifying genes which could be modified for improved cultivation capabilities and taste appeal.