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Albajar-Vinas and Jannin, 2011), primarily due to immigration of seropositive individuals from endemic countries

They have claimed that the addition of bacterial GGT enzyme during dough making can result in better extensibility of dough, which would help in producing flattened dough during the manufacturing of products like bread, flatbread, crackers, pizzas, pasta, noodles, laminated baking products, biscuits, baguettes, and hamburgers

Curtis LT, Patel K: Nutritional and environmental approaches to preventing and treating autism and attention deficit hyperactivity disorder (ADHD): a review

Systematic review with meta-analysis: breastfeeding and the risk of Crohn's disease and ulcerative colitis

The pathophysiological underpinnings of this association span multiple interconnected mechanisms rather than a single causative pathway

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