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Celiachia: i grani antichi non sono migliori di quelli moderni

Lo studio Crea sfata un mito

Nessuna differenza sostanziale è stata riscontrata per quanto riguarda il contenuto di amido resistente dopo la cottura della pasta, quindi non sembra esserci un potenziale prebiotico in più nei grani antichi

mtm - 5715
Roma, RM, Italia, 12/10/2018 15:20
EFA News - European Food Agency

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