WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES

被引：32

作者：

BROCKMOLE, CL ^{[1
]}

ZABIK, ME ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00618.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：357 / 360

页数：4

共 25 条

[1] Ash D. J., 1973, Bakers' Digest, V47, P36
[2] BALDI V, 1965, CEREAL CHEM, V42, P462
[3] BURKITT DP, 1973, BMJ-BRIT MED J, V1, P274, DOI 10.1136/bmj.1.5848.274
[4] BURKITT DP, 1971, CANCER, V28, P3, DOI 10.1002/1097-0142(197107)28:1<3::AID-CNCR2820280104>3.0.CO
[5] 2-N
[6] CLEAVE TL, 1969, DIABETES CORONARY TH
[7] COLLINS OD, 1940, J HOME ECON, V32, P556
[8] DIETARY FIBER
CUMMINGS, JH
[J]. GUT, 1973, 14 (01) : 69 - 81
[9] Donelson D. H., 1960, CEREAL CHEM, V37, P26
[10] DONELSON DH, 1972, CEREAL CHEM, V49, P641