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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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Detalles Bibliográficos
Autores principales:	Tovar, Luis E. Rojas, Gänzle, Michael G.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915439/ https://www.ncbi.nlm.nih.gov/pubmed/33562539 http://dx.doi.org/10.3390/foods10020340

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