THE NUTRITIONAL COMPOSITION OF BRITISH BREAD - A NATIONWIDE STUDY

被引：11

作者：

WENLOCK, RW ^{[1
]}

SIVELL, LM ^{[1
]}

KING, RT ^{[1
]}

SCUFFAM, D ^{[1
]}

WIGGINS, RA ^{[1
]}

机构：

[1] LAB GOVERNM CHEM,LONDON SE1,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740341121

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1302 / 1318

页数：17

共 24 条

[1]

[Anonymous], 1973, ENERGY PROTEIN REQUI

[2]

BELL J G, 1974, Laboratory Practice, V23, P235

[3] INTAKES AND SOURCES OF DIETARY FIBER IN THE BRITISH-POPULATION [J].

BINGHAM, S ;

CUMMINGS, JH ;

MCNEIL, NI .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1979, 32 (06) :1313-1319

[4] METHOD FOR ESTIMATION OF AVAILABLE CARBOHYDRATE IN FOODS [J].

DEAN, AC .

FOOD CHEMISTRY, 1978, 3 (04) :241-250

[5] DETERMINATION OF THE NON-STARCH POLYSACCHARIDES IN PLANT FOODS BY GAS-LIQUID-CHROMATOGRAPHY OF CONSTITUENT SUGARS AS ALDITOL ACETATES [J].

ENGLYST, H ;

WIGGINS, HS ;

CUMMINGS, JH .

ANALYST, 1982, 107 (1272) :307-318

[6] A METHOD FOR MEASURING FOLATE IN FOOD AND ITS APPLICATION TO A HOSPITAL DIET [J].

HURDLE, ADF ;

BARTON, D ;

SEARLES, IH .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1968, 21 (10) :1202-&

[7] STUDIES ON COMPOSITION OF FOOD .4. COMPARISON OF NUTRIENT CONTENT OF RETAIL WHITE BREAD MADE CONVENTIONALLY AND BY CHORLEYWOOD BREAD PROCESS [J].

KNIGHT, RA ;

CHRISTIE, AA ;

ORTON, CR ;

ROBERTSON, J .

BRITISH JOURNAL OF NUTRITION, 1973, 30 (02) :181-188

[8] CHEMICAL NATURE OF BOUND NICOTINIC-ACID OF WHEAT BRAN - STUDIES OF NICOTINIC ACID-CONTAINING MACROMOLECULES [J].

MASON, JB ;

GIBSON, N ;

KODICEK, E .

BRITISH JOURNAL OF NUTRITION, 1973, 30 (02) :297-311

[9]

SCHALLER D, 1978, AM J CLIN NUTR, V31, P599

[10]

SIVELL LM, 1983, HUM NUTR

← 1 2 3 →