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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925001112 |
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