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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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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
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| Schlagworte: | |
| Online Zugang: | 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 |
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