(American Chemical Society) For celiac patients and others on gluten-free diets, it seems like gluten is everywhere -- cakes, cookies and breads. It's even in most beers. But now, one team reports in the Journal of Agricultural and Food Chemistry that beers made with Witkop teff grains may be a good alternative to traditionally brewed barley beers.
from EurekAlert! - Social and Behavioral Science http://ift.tt/2rvEZyS
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