Gluten-free flours Market Anticipated to Grow at CAGR of 8.20% by 2032
Gluten is a protein found naturally in rye, wheat, and barley. It acts as a binder in processed foods and provides supple quality. But the increasing cases of celiac diseases made prominent by its confirmation among the affluent and the masses has led to the production of gluten-free products. Gluten-free flours may not contain the same nutrient profile as its counterpart, gluten-max flours,...
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