Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

International journal of food microbiology

Jitka Laurent, Evelyne Timmermans, Nore Struyf, Kevin J Verstrepen, Christophe M Courtin

• DOI: 10.1016/j.ijfoodmicro.2020.108648
• PMID: 32387971