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Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.

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Title: Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.
Authors: Pejcz, Ewa1 (AUTHOR) agata.wojciechowicz-budzisz@ue.wroc.pl, Wojciechowicz-Budzisz, Agata1 (AUTHOR), Spychaj, Radosław2 (AUTHOR) radoslaw.spychaj@upwr.edu.pl, Gil, Zygmunt2 (AUTHOR) zygmunt.gil@upwr.edu.pl, Harasym, Joanna1 (AUTHOR) ewa.pejcz@ue.wroc.pl
Source: Molecules. Jan2024, Vol. 29 Issue 2, p282. 12p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Molecules%22">Molecules</searchLink>. Jan2024, Vol. 29 Issue 2, p282. 12p.
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        Value: 10.3390/molecules29020282
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      – TitleFull: Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.
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              Text: Jan2024
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