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60 积分 2026-04-20 加入
Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread
4天前
已完结
Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread
4天前
已完结
Impact ofSaccharomyces cerevisiaemetabolites produced during fermentation on bread quality parameters: A review
6天前
已完结
Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents
14天前
已完结
FODMAP reduction strategies for nutritionally valuable baking products: current state and future challenges
20天前
已完结
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