Tritordeum Breads are well Tolerated with Preference over...

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Journal of the Science of Food and Agriculture 2020 / 12

Tritordeum Breads are well Tolerated with Preference over Gluten‐Free Breads in Non‐Celiac Wheat‐Sensitive ( NCWS ) Patients and its Consumption Induce Changes in Gut Bacteria

Sánchez‐León, Susana, Haro, Carmen, Villatoro, Myriam, Vaquero, Luis, Comino, Isabel, González‐Amigo, Ana B., Vivas, Santiago, Pastor, Jorge, Sousa, Carolina, Landa, Blanca B., Barro, Francisco
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Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10982
Date:
December, 2020
File:
PDF, 2.72 MB
2020
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