Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties
This study investigated the effect of processing (roasting and malting) and crop variety on fermentable oligo-di-monosaccharides and polyols (FODMAPs) profile of millet, sorghum, soybean, and sesame varieties commonly consumed in Uganda. Two elite varieties and one indigenous variety for each crop w...
Kaydedildi:
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Frontiers Media S.A.
2025-03-01
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| Seri Bilgileri: | Frontiers in Nutrition |
| Konular: | |
| Online Erişim: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1520510/full |
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