Virna Cerne, Ombretta Polenghi (IT)

Virna Cerne, Ombretta Polenghi

Gluten substitutes from corn

Italian scientists Virna Cerne and Ombretta Polenghi have developed a method for deriving proteins from corn to create gluten-free food with the taste and texture of wheat-based products.

Read more

loading ...

Customized press kit

 

Press contact

Tel: + 49 (0)89 2399 1833 Email: press@epo.org Call back request More contact information

Email alert service

Get press releases delivered directly to your inbox

Subscribe

 

Quick Navigation