New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over Study

It has been suggested that sourdough fermented products have beneficial health effects. Fungal proteases and selected sourdough lactic acid bacteria were used to produce wheat bread and pasta with a reduced-gluten content (<50% of traditional products). Fermentable oligo-, di- and mono- saccharid...

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Detalles Bibliográficos
Autores principales: Calasso, Maria, Francavilla, Ruggiero, Cristofori, Fernanda, De Angelis, Maria, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316462/
https://www.ncbi.nlm.nih.gov/pubmed/30513824
http://dx.doi.org/10.3390/nu10121873

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316462/
https://www.ncbi.nlm.nih.gov/pubmed/30513824
http://dx.doi.org/10.3390/nu10121873

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