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Fermentable oligosaccharide, disaccharide, monosaccharide and polyol content of foods commonly consumed by ethnic minority groups in the United Kingdom
Prichard, Rebeca, Rossi, Megan, Muir, Jane, Yao, Ck, Whelan, Kevin, Lomer, MirandaLanguage:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.3109/09637486.2016.1163328
Date:
March, 2016
File:
PDF, 939 KB
english, 2016