THE EFFECTS OF VARIOUS THERMAL-PROCESSES ON DIETARY FIBER AND STARCH CONTENT OF WHOLE GRAIN WHEAT AND WHITE FLOUR

被引：101

作者：

SILJESTROM, M ^{[1
]}

WESTERLUND, E ^{[1
]}

BJORCK, I ^{[1
]}

HOLM, J ^{[1
]}

ASP, NG ^{[1
]}

THEANDER, O ^{[1
]}

机构：

[1] UNIV AGR SCI,DEPT CHEM & MOLEC BIOL UPPSALA,UPPSALA,SWEDEN

来源：

JOURNAL OF CEREAL SCIENCE | 1986年 / 4卷 / 04期

关键词：

D O I：

10.1016/S0733-5210(86)80035-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：315 / 323

页数：9

共 24 条

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[2]

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[8]

HOLM J, 1986, STARKE

[9]

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