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Journal: Foods, 2021
Volume: 10
Number: 894
Article:
FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation
Authors:
by
Johannes Pitsch, Georg Sandner, Jakob Huemer, Maximilian Huemer, Stefan Huemer and Julian Weghuber
Link:
https://www.mdpi.com/2304-8158/10/4/894
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