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Characterization of the FODMAP-profile in cereal-product ingredients
Lilit Ispiryan
,
Emanuele Zannini
,
Elke K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
Research output
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Food Science
Gluten-free Flour
100%
Lactose
50%
Fructose
50%
Buckwheat
50%
Cereal-based
50%
Rice Flour
50%
Staple Food
50%
Digestible Carbohydrate
50%
Agricultural and Biological Sciences
Galactooligosaccharide
100%
Fructan
50%
Fructose
25%
Biscuit
25%
Buckwheat
25%
Rice Flour
25%
Pea
25%
Anion-Exchange Chromatography
25%
Western Diet
25%
Polyol
25%
Staple Food
25%
Grand Unified Theory
25%