Rizkalla, S W <br/><br/>
Chronic consumption of fresh but not heated yogurt improves breath-hydrogen status and short-chain fatty acid profiles: a controlled study in healthy men with or without lactose maldigestion.  [electronic resource] 

 -  The American journal of clinical nutrition  Dec 2000 
 - 1474-9 p.  digital 
<br/><br/> Publication Type: Clinical Trial; Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0002-9165 
<br/><br/><label>Standard No.: </label>10.1093/ajcn/72.6.1474  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Area Under Curve<br/>Blood Glucose<br/>Breath Tests<br/>Cholesterol--blood<br/>Cross-Over Studies<br/>Fasting--blood<br/>Fatty Acids, Volatile--blood<br/>Hot Temperature<br/>Humans<br/>Hydrogen--chemistry<br/>Insulin--blood<br/>Lactobacillus<br/>Lactose Intolerance--blood<br/>Male<br/>Middle Aged<br/>Streptococcus<br/>Yogurt