Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs.

Nutrients · 2018 · PMC6163668 · PMID 30200589

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highly significantno p-value reported

A highly significant ( p -level of 0.01) relationship with an R 2 of 0.59 was observed between the enzymatically measured fructan hydrolysis in wheat flour and the remaining fructan levels in the model system after fermentation for 72 h.

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