Figure 7

![Figure 7: Comparison of fructan reduction efficiency across all tested technological methods provides a ranked overview of the most effective approaches for producing low-FODMAP wheat bread.]()

> Source: Ewa Pejcz et al. "Technological Methods for Reducing the Content of Fructan in Wheat Bread.." *Foods (Basel, Switzerland)*, 2019. PMID: [31835575](https://pubmed.ncbi.nlm.nih.gov/31835575/)

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  <img src="" alt="Comparison of fructan reduction efficiency across all tested technological methods provides a ranked overview of the most effective approaches for producing low-FODMAP wheat bread." />
  <figcaption>Figure 7. Comparison of fructan reduction efficiency across all tested technological methods provides a ranked overview of the most effective approaches for producing low-FODMAP wheat bread.<br>  Source: Ewa Pejcz et al. "Technological Methods for Reducing the Content of Fructan in Wheat Bread.." <em>Foods (Basel, Switzerland)</em>, 2019. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/31835575/">31835575</a></figcaption>
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