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Improving Gluten free bakery quality: 2012 ingredients highlights

02-Jan-2013 brings you a roundup of the latest research into gluten free production to give ideas on how your company can formulate to benefit from the growing category.

Manufacturers are faced with the challenge of producing a product suitable to those with celiac disease that tastes as good as wheat counterparts.

The articles in this series present research and ingredients that could help companies improve the quality of their gluten free products through different flours and ingredients that could add functionality to the product.

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