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The options for gluten-free foods are growing for for people with celiac disease, non-celiac gluten sensitivity, and wheat allergy. German scientists, reporting in the American Chemical Society’s Journal of Agricultural and Food Chemistry, have developed a more reliable way for manufacturers to detect gluten in purified wheat starch, a common ingredient in foods labeled gluten-free.1 Read More »
- https://www.eurekalert.org/pub_releases/2016-10/acs-tid101216.php [↩]