Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods
This study aimed to provide insight into the content and profile of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) found in various types of wheat and rye wholegrain products available on the market. As dietary fiber is recommended to be consumed at a minimum of 25 g per day for...
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| Главные авторы: | , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2025-06-01
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| Серии: | Carbohydrate Polymer Technologies and Applications |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2666893925001112 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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