date:Oct 18, 2012
ch, oil, and salt. The study looks at how the use of vegetable protein source and gluten-free starches can make a type of sauce suitable for vegetarian, lactose intolerant, and consumers with celiac disease.
The researcher replaced milk with soy protein which improves the structure of the sauce as well as makes it consumable for lactose-intolerant consumers, and at the same time, lowers the risk of cardiovascular disease and breast cancer. Traditional flour was replaced with gluten-free waxy st