Gluten and Lactose-Free Ingredient Substitute Found for Low-Fat White Sauces
Wednesday, October 17, 2012 - 13:01
in Mathematics & Economics
Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve their health. A recent study in Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how new white sauce formulations are being created to meet these demands.