EFFECT OF BAKING AND STALING ON CARBOHYDRATE-COMPOSITION IN RYE BREAD AND ON DIGESTIBILITY OF STARCH AND DIETARY FIBER INVIVO

被引：7

作者：

HANSEN, HB ^{[1
]}

OSTERGAARD, K ^{[1
]}

KNUDSEN, KEB ^{[1
]}

机构：

[1] NATL INST ANIM SCI,DEPT ANIM PHYSIOL & BIOCHEM,FOULUM RES CTR,PO 39,DK-8833 ORUM SONDERLYING,DENMARK

来源：

JOURNAL OF CEREAL SCIENCE | 1988年 / 7卷 / 02期

关键词：

D O I：

10.1016/S0733-5210(88)80015-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：135 / 144

页数：10

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