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New gluten-free patent, Italian scientists finalists in Europe

Extracting from corn proteins similar to those of gluten, to be added to food for celiac in order to replicate the flavor, texture and crispness of bread, biscuits and cakes, that only the flour is able to give, in products that are totally gluten free. For these results, the European Patent Office has introduced two Italian scientists, Virna Cerne and Ombretta Polenghi, among the finalists of the European Inventor Award 2016 in the category "Industry"© May 10 2016

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