How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. FODMAPs in wheat-derived baked goods may be reduced...
Source: Microbial Cell Factories - Category: Microbiology Authors: Marta Ac ín Albiac, Raffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore and Marco Gobbetti Tags: Research Source Type: research