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

Kevin Whelan1, Olivia Abrahmsohn, Gondi J P David

  • 1King's College London, Diabetes and Nutritional Sciences Division, London, UK. kevin.whelan@kcl.ac.uk

International Journal of Food Sciences and Nutrition
|March 25, 2011
PubMed

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