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Synthesis and accumulation of amylasetrypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.)
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Recent studies indicate that amylase-trypsin inhibitors (ATIs) and certain carbohydrates referred to as FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) play an important role in promoting wheat sensitivity.
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