Lilit Ispiryan et al.
Journal of agricultural and food chemistry, 67(15), 4384-4392 (2019-03-28)
This study presents an analytical method for the quantification of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) in cereals and cereal-based products, considering diverse ingredients, such as different cereals in addition to wheat, pulses, or pseudocereals. All carbohydrates have