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

Author： Whelan Kevin Abrahmsohn Olivia David Gondi J. P. Staudacher Heidi Irving Peter Lomer Miranda C. E. Ellis Peter R.

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.62, Iss.5, 2011-08, pp. : 498-503

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