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Investigation of Different Dietary-Fibre-Ingredients for the Design of a Fibre Enriched Bread Formulation Low in FODMAPs Based on Wheat Starch and Vital Gluten. Eur. Food Res. Technol. 2021, 247, 1939–1957. [Google Scholar] [CrossRef] Zhao, X.; Hou, C.; Tian, M.; Zhou, Y.; Yang,...