Last Updated：2025/11/21
Sentence
食品科学者たちは、キヌア、アマランサス、そばなどの擬似穀物の栄養学的利点を調査し、グルテンフリー製品の開発に取り組んでいる。
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Food scientists are exploring the nutritional benefits of pseudo-cereals like quinoa, amaranth, and buckwheat to develop gluten-free products.
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Food scientists are exploring the nutritional benefits of pseudo-cereals like quinoa, amaranth, and buckwheat to develop gluten-free products.
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pseudo-cereals
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