Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.

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作者： Jiacui,Shang ^[1] ; Shuiqi,Xie ^[2] ; Shuo,Yang ^[1] ; Bofan,Duan ^[2] ; Lijun,Liu ^[1] ; Xiangchen,Meng ^[2]

作者单位： Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China. ^[1] Food College, Northeast Agricultural University, Harbin 150030, China. ^[2]

关键词 grains lactic acid bacteria low glycemic index steamed bread type 2 diabetes

DOI 10.3390/foods12122319

PMID 37372530

发布时间 2023-07-01

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Foods (Basel, Switzerland)

2023年12卷12期

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Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.

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Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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