SUPPLEMENTATION OF BAKED GOODS WITH DIETARY FIBER - THE UTILIZATION OF BREWERS SPENT GRAINS AS A SOURCE OF FIBER IN HUMAN-NUTRITION

被引：0
|
作者：
FELDHEIM, W [1 ]
WISKER, E [1 ]
机构：
[1] UNIV KIEL,INST HUMANERNAHRUNG,D-2300 KIEL 1,FED REP GER
来源：
ERNAHRUNGS-UMSCHAU | 1983年 / 30卷 / 12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
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页码：405 / 406
页数：2
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