added sweeteners, stone fruits, dairy products, and legumes], fermentable carbohydrates (Fermentable oligo-, di-, and mono-saccharides) are poorly absorbed, and are subsequently rapidly fermented by gut bacteria.
To make it the corn was milled and moistened in the maker's mouth to convert starches in the corn into fermentable sugars - before it was 'spat' into the beer.
The acronym stands for fermentable oligo-, di-, and monosaccharides and polyols.
It should be the fermentable type.
Dr Wayne Fish, who led the team, found that 50 per cent of the fruit was fermentable into ethanol which could provide valuable fuel.
