Fermentable oligosaccharide, disaccharide, monosaccharide and polyol content of foods commonly consumed by ethnic minority groups in the United Kingdom

Taylor and Francis Group, International Journal of Food Sciences and Nutrition, 4(67), p. 383-390, 2016

Journal article published in 2016 by Rebeca Prichard, Megan Rossi, Jane Muir, Ck Yao, Kevin Whelan, Miranda Lomer

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