Fig. 2. Comparison of corrected methane responses to glucose and white, standard whole wheat and fine whole wheat flour breads of subjects (S) reporting gastrointestinal symptoms (n=6) and those (N) who did not (n=20). Group 0.05<p<0.10.
Fig. 2. Comparison of corrected methane responses to glucose and white, standard whole wheat and fine whole wheat flour breads of subjects (S) reporting gastrointestinal symptoms (n=6) and those (N) who did not (n=20). Group 0.05<p<0.10.