Use of Sourdough in Low FODMAP Baking
Use of Sourdough in Low FODMAP Baking
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Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
A low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet allows most irritable bowel syndrome (IBS) patients to manage their gastrointestinal symptoms by avoiding FODMAP-containing foods, such as onions, pulses, and products made from wheat or rye. The downside of a low FODMAP diet is the reduced intake of dieta...
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Full title
Use of Sourdough in Low FODMAP Baking
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TN_cdi_doaj_primary_oai_doaj_org_article_9ff609a149194bfea7a6afe5d397098f
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_9ff609a149194bfea7a6afe5d397098f
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods7070096
