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Wheat Scoop: K-State researchers lower gluten content in bread

Kansas State University researchers have reported a breakthrough in d

United statesZitong yuEduard akhunovAaron harriesAgricultural research serviceKansas state universityCeliac disease foundationDepartment of plant pathologyWheat genetics resource centerMelinda gates foundationUniversity distinguished professorNational institute for foodState universityPlant pathologyWheat genetics resourceKansas wheat

K-State researchers lower gluten content in bread wheat

Breakthrough may eventually make wheat-based foods safer to those with gluten sensitivity.

United statesZitong yuEduard akhunovAaron harriesDepartment of plant pathologyAgricultural research serviceKansas state universityWheat genetics resource centerUniversity distinguished professorNational institute for foodMelinda gates foundationCeliac disease foundationPlant pathologyWheat genetics resourceKansas wheatPlant biotechnology

Wheat Researchers Lower Gluten, Maintain Quality

KSAL is your number one source for salina local news, weather, sports, auctions.

United statesAaron harriesZitong yuEduard akhunovCeliac disease foundationMelinda gates foundationUniversity distinguished professorDepartment of plant pathologyKansas state universityNational institute for foodWheat genetics resource centerAgricultural research serviceResearch serviceKansas wheatPlant pathologyWheat genetics resource

K-State researchers lower gluten content, maintain dough quality in bread wheat

Kansas State University researchers have reported a breakthrough in developing wheat-based foods that contain lower amounts of gluten, a discovery that may lessen the adverse effects for those with celiac

United statesEduard akhunovAaron harriesZitong yuDepartment of plant pathologyMelinda gates foundationNational institute for foodWheat genetics resource centerAgricultural research serviceUniversity distinguished professorCeliac disease foundationKansas state universityResearch serviceKansas wheatPlant pathologyWheat genetics resource

K-State researchers lower gluten content, maintain dough quality in bread wheat

Kansas State University researchers have reported a breakthrough in developing wheat-based foods that contain lower amounts of gluten.

United statesAaron harriesEduard akhunovZitong yuAgricultural research serviceCeliac disease foundationDepartment of plant pathologyUniversity distinguished professorWheat genetics resource centerKansas state universityState universityResearch serviceKansas wheatPlant pathologyWheat genetics resource

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