|
Resolution: standard / high Figure 2.
Content (g/g dry matter of bread) of water extractable protein of the test breads
after the in vitro pepsin treatment mimicking the stomach phase (WB, Wheat bread (black
triangle); RB, Endosperm rye bread (white circle)).
Bondia-Pons et al. Nutrition Journal 2011 10:116 doi:10.1186/1475-2891-10-116 |
