A carregar...
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...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7915439/ https://ncbi.nlm.nih.gov/pubmed/33562539 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020340 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|