EXTRUSION COOKING OF A HIGH-FIBER CEREAL PRODUCT .1. EFFECTS ON DIGESTIBILITY AND ABSORPTION OF PROTEIN, FAT, STARCH, DIETARY FIBER AND PHYTATE IN THE SMALL-INTESTINE

被引：68

作者：

SANDBERG, AS

ANDERSSON, H

KIVISTO, B

SANDSTROM, B

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1986年 / 55卷 / 02期

关键词：

D O I：

10.1079/BJN19860031

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：245 / 254

页数：10

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