Fructan content of commonly consumed wheat, rye and gluten-free breads

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 5, 2011, Pages 498-503

  Whelan, Kevin ^a   Abrahmsohn, Olivia ^a   David, Gondi J P ^a   Staudacher, Heidi ^a   Irving, Peter ^a,b   Lomer, Miranda C E ^a,b   Ellis, Peter R ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b GUY'S AND ST THOMAS' NHS FOUNDATION TRUST   (United Kingdom)

Author keywords

Bread; Fructan; Prebiotic

Indexed keywords

FRUCTAN; GLUTEN;

ARTICLE; BREAD; CHEMISTRY; FOOD ANALYSIS; GLUTEN FREE DIET; RYE; WHEAT;

BREAD; DIET, GLUTEN-FREE; FOOD ANALYSIS; FRUCTANS; GLUTENS; SECALE CEREALE; TRITICUM;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 79960244469     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.553588     Document Type: Article

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