Kansas State University researchers advance gluten-reduction development
The team has managed to lower gluten content without losing dough quality.
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Patrick Melgares
Melgares writes and edits news and feature articles that are distributed to media in Kansas and the surrounding region. In recent years, he has focused on writing articles about research by K-State Research and Extension scientists, interpreting complex findings for a reading public. He is also a regular contributor to the College of Agricuture’s AgReport magazine and Kansas State University’s SEEK magazine.
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