K-State grain research targets improved gluten-free products

People readily identify Kansas as 'the wheat state,' but may not realize that the state also is a leading producer of sorghum, a grain crop that could become a key ingredient in developing healthful food products for millions of people who are sensitive to wheat gluten.

People readily identify Kansas as "the wheat state," but may not realize that the state also is a leading producer of sorghum, a grain crop that could become a key ingredient in developing healthful food products for millions of people who are sensitive to wheat gluten.

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The Great Plains Sorghum Improvement and Utilization Center is, for example, based in K-State's Dept. of Agronomy and offers a platform for K-State faculty, USDA-ARS scientists and researchers from Texas A&M and Texas Tech to collaborate on all aspects of sorghum research and education from production, genetics, food processing and bioenergy production.

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