Apparent digestibility of carbohydrates, fats, and "indigestible residue" in whole wheat and white breads

被引：15

作者：

Sealock, RR

Basinski, DH

Murlin, JR

机构：

来源：

关键词：

D O I：

10.1093/jn/22.6.589

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：589 / 596

页数：8

共 9 条

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[3] The indigestible carbohydrates of feeds
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Wall, R
[J]. JOURNAL OF NUTRITION, 1940, 19 (02) : 141 - 149
[4] Digestibility and biological value of whole wheat breads as compared with white bread
Murlin, JR
Marshall, ME
Kochakian, CD
[J]. JOURNAL OF NUTRITION, 1941, 22 (06) : 573 - 588
[5] Saxon GJ, 1914, J BIOL CHEM, V17, P99
[6] Shaffer PA, 1933, J BIOL CHEM, V100, P695
[7] SHEPHERD M. L., 1940, American Journal of Digestive Diseases, V7, P248
[8] Somogyi M, 1930, J BIOL CHEM, V86, P0655
[9] Williams RD, 1935, J BIOL CHEM, V108, P653