Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes

Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes...

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Detalles Bibliográficos
Autores principales: Shang, Jiacui, Xie, Shuiqi, Yang, Shuo, Duan, Bofan, Liu, Lijun, Meng, Xiangchen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297133/
https://www.ncbi.nlm.nih.gov/pubmed/37372530
http://dx.doi.org/10.3390/foods12122319

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297133/
https://www.ncbi.nlm.nih.gov/pubmed/37372530
http://dx.doi.org/10.3390/foods12122319

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