Applying deconstructed sourdough communities and fermentation parameters to low-FODMAP wheat bread production

European Food Research and Technology 2026

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Authors: Anna Elizabeth Wittwer, Jiaying Amanda Li, Kate Howell

DOI: 10.1007/s00217-025-04942-4

Cited by: 5

References: 38

Fields of Study & Subjects

Food composition and properties Probiotics and Fermented Foods Polysaccharides Composition and Applications

References 38