Skip to main content
. 2020 Dec 23;7:615003. doi: 10.3389/fnut.2020.615003

Figure 4.

Figure 4

Effect of chronic intake of conventional and fermented sourdough pasta on (A) blood glucose, (B) fecal SCFA concentration. All data are presented as mean ± SEM (n = 16). *Indicates statistical significance in total SCFA concentration (p < 0.05) compared to baseline values.