Fructan content of commonly consumed wheat, rye and gluten-free breads. (Q43578364)
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scientific article published on 23 March 2011
Language | Label | Description | Also known as |
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English | Fructan content of commonly consumed wheat, rye and gluten-free breads. |
scientific article published on 23 March 2011 |
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Fructan content of commonly consumed wheat, rye and gluten-free breads (English)
Kevin Whelan
Olivia Abrahmsohn
Gondi J P David
Peter Irving
Peter R Ellis
23 March 2011
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