Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
Non Celiac Wheat Sensitivity (NCWS) is an intolerance to wheat products and individuals with NCWS often adhere to a gluten free diet. However, gluten free diets are often associated with a reduced sensory and nutritional quality. Wheat Germ Agglutinin (WGA) is one of the wheat components linked to N...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2021-02-01
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| Serie: | Foods |
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| Accesso online: | https://www.mdpi.com/2304-8158/10/2/340 |
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