Department of Biochemistry and Molecular Biology II

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UGR researchers reveal potential of bread that suppresses appetite

UGR researchers, in collaboration with the company Puratos, have conducted an in-depth study on the potential benefits of a cereal-based bread enriched with soluble fibre, proteins and dried fruit. The bread, which curbs the appetite more than traditional breads, is designed to reduce food consumption between meals and thereby control energy intake. The study shows… Seguir Leyendo UGR researchers reveal potential of bread that suppresses appetite