THE ENERGY VALUE OF OATMEAL AND THE DIGESTIBILITY AND ABSORPTION OF ITS PROTEINS, FATS AND CALCIUM

被引：20

作者：

MCCANCE, RA

GLASER, EM

机构：

来源：

关键词：

D O I：

10.1079/BJN19480038

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：221 / 227

页数：7

共 10 条

[1] Comparative digestibility of wholemeal and white breads and the effect of the degree of fineness of grinding on the former
Macrae, TF
Hutchinson, JCD
Irwin, JO
Bacon, JSD
McDougall, EI
[J]. JOURNAL OF HYGIENE, 1942, 42 (04): : 423 - 435
[2] THE DIGESTIBILITY AND ABSORPTION OF THE CALORIES, PROTEINS, PURINES, FAT AND CALCIUM IN WHOLEMEAL WHEATEN BREAD
MCCANCE, RA
WALSHAM, CM
[J]. BRITISH JOURNAL OF NUTRITION, 1948, 2 (01) : 26 - 41
[3] THE CHEMICAL COMPOSITION OF WHEAT AND RYE AND OF FLOURS DERIVED THEREFROM
MCCANCE, RA
WIDDOWSON, EM
MORAN, T
PRINGLE, WJS
MACRAE, TF
[J]. BIOCHEMICAL JOURNAL, 1945, 39 (03) : 213 - 222
[4] MCCANCE RA, 1946, SPEC REP SER MED RES, V235
[5] MCCANCE RA, 1929, SPEC REP SER MED RES, V135
[6] Digestibility of high-extraction wheatmeals
Moran, T
Pace, J
[J]. NATURE, 1942, 150 : 224 - 226
[7] RUBNER M, 1917, ARCH ANAT PHYSIOL, P245
[8] RUBNER M, 1915, ARCH ANAT PHYSL LPZ, P135
[9] SHERMAN HC, 1937, CHEM FOOD NUTRITION
[10] 1947, ENERGY YIELDING COMP