Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process
Lilit Ispiryan, Ramune Kuktaite, Emanuele Zannini, Elke K. Arendt
Topics & Concepts
FructanFood scienceMonosaccharideFermentationChemistryBiologyBiochemistrySucroseMicrobial Metabolites in Food BiotechnologyFood composition and propertiesDigestive system and related health