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.

Walton et al. Nutrition Journal 2012 11:36   doi:10.1186/1475-2891-11-36

Open Data