Naturally Gluten-free Grains and Legumes: Minimizing Risk of Cross Contact with Wheat, Barley, and Rye
This presentation was originally given to the Medical Nutrition Practice Group of the Academy of Nutrition and Dietetics. Please listen to the audio and follow along with the powerpoint. Hopefully this works.
The power point presentation is available at PresentationDIGIDGrainsFINAL
The audio is available at