ロード中...
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin i...
保存先:
| 出版年: | Nutrients |
|---|---|
| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2017
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5707687/ https://ncbi.nlm.nih.gov/pubmed/29113045 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu9111215 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|