WHEAT BRAN AND WHOLE WHEAT-FLOUR AS SOURCES OF FIBER AND CALORIES FOR THE RAT

被引：0

作者：

CILLI, V ^{[1
]}

HEVIA, P ^{[1
]}

机构：

[1] UNIV SIMON BOLIVAR, DEPT TECNOL PROC BIOL & BIOQUIM, NUTR LAB, APARTADO POSTAL 89000, CARACAS, VENEZUELA

来源：

NUTRITION REPORTS INTERNATIONAL | 1989年 / 39卷 / 05期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：917 / 930

页数：14

共 50 条

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[3] LOSS OF BAKING QUALITY ON STORAGE OF WHOLE WHEAT-FLOUR DUE TO THE ACTION OF WHEAT BRAN LIPASE
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[4] THE INFLUENCE OF DIETS BASED ON WHOLE WHEAT, WHEAT-FLOUR AND WHEAT BRAN ON EXOCRINE PANCREATIC-SECRETION IN PIGS
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[10] DIETETIC FIBER COMPONENTS OF WHEAT, FLOUR AND BRAN
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