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

Whelan, Kevin, Abrahmsohn, Olivia, David, Gondi JP, Staudacher, Heidi, Irving, Peter, Lomer, Miranda CE and Ellis, Peter R 2011, Fructan content of commonly consumed wheat, rye and gluten-free breads, International journal of food sciences and nutrition, vol. 62, no. 5, pp. 498-503, doi: 10.3109/09637486.2011.553588.

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Title Fructan content of commonly consumed wheat, rye and gluten-free breads
Author(s) Whelan, Kevin
Abrahmsohn, Olivia
David, Gondi JP
Staudacher, HeidiORCID iD for Staudacher, Heidi orcid.org/0000-0001-6704-2131
Irving, Peter
Lomer, Miranda CE
Ellis, Peter R
Journal name International journal of food sciences and nutrition
Volume number 62
Issue number 5
Start page 498
End page 503
Total pages 6
Publisher Taylor & Francis
Place of publication Abingdon, Eng.
Publication date 2011-08
ISSN 1465-3478
Keyword(s) Bread
Diet, Gluten-Free
Food Analysis
Fructans
Glutens
Secale
Triticum
Prebiotic
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Nutrition & Dietetics
Fructan
Language eng
DOI 10.3109/09637486.2011.553588
Field of Research 0908 Food Sciences
1111 Nutrition And Dietetics
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2011, Informa UK, Ltd.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30119541

Document type: Journal Article
Collection: School of Medicine
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