Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria.
J Sci Food Agric
; 101(8): 3508-3517, 2021 Jun.
Article
en En
| MEDLINE
| ID: mdl-33275797
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Pan
/
Enfermedad Celíaca
/
Microbioma Gastrointestinal
/
Poaceae
Tipo de estudio:
Diagnostic_studies
Idioma:
En
Revista:
J Sci Food Agric
Año:
2021
Tipo del documento:
Article