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Image for: Finally delicious: New proteins to revolutionize gluten-free baked goods


Daisies, peas, canola, etc.: In these mini test loaves, alternative proteins give a fluffy, airy texture that can otherwise only be achieved with gluten.
Daisies, peas, canola, etc.: In these mini test loaves, alternative proteins give a fluffy, airy texture that can otherwise only be achieved with gluten.

Oliver Reuther

Universität Hohenheim

(1461 KB, 2000 x 1333 pixels)

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