FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10040894
Abstract: Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour… read more here.
Keywords: reduction; reduction fermentation; bakery products; fermentation ... See more keywords