Table 1 |
||||
| Major constituents of the breads used in the study | ||||
| Wheat flour | Rye flour | Rye bran | Endoxylanase | |
| Control bread | 100% | 0% | 0% | none |
| Placebo bread | 75% | 17.5% | 7.5% | none |
| AXOS-bread | 75% | 17.5% | 7.5% | 42000 units/g |
Walton et al. Nutrition Journal 2012 11:36 doi:10.1186/1475-2891-11-36
