Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread
Author:
Affiliation:
1. University College Cork, School of Food and Nutritional Sciences, College Road, Ireland
2. Department of Biological Sciences, Munster Technological University, Cork, T12P928, Ireland
3. APC Microbiome Ireland, Cork, Ireland
Abstract
Funder
Department of Agriculture, Food and the Marine, Ireland
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01983J
Reference51 articles.
1. Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective
2. Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals
3. Characterization of the FODMAP-profile in cereal-product ingredients
4. Fructan and its relationship to abiotic stress tolerance in plants
5. Fructan: More Than a Reserve Carbohydrate?1
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