date:Oct 18, 2012
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 study published in the Journal of Food Science shows how new white sauce formulations are being created to meet these demands.
Consumers with celiac disease often find that gluten-free products are of inferior quality compared with their traditional, non-gluten-free counterparts. Traditional white sauce is made with milk, flour or star