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Published on Jun 20, 2012
Researchers at Kansas State University have developed several new gluten-free products using the grain sorghum. Fadi Aramouni, professor of food science, along with his graduate students Ashley Pruett and Kathryn Deschenes will be presenting the findings at the Institute of Technologists in Las Vegas this June. The research was done with the help of the K-State grain and science industry department as well as the United States Department of Agriculture in Manhattan.