Extrusion cooking of a high-fibre cereal product
- 9 March 1986
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 55 (2), 255-260
- https://doi.org/10.1079/bjn19860032
Abstract
Extrusion cooking of a high-fibre cereal product - Volume 55 Issue 2 - Barbro Kivistö, Henrik Andersson, Gitten Cederblad, Ann-Sofie Sandberg, Brittmarie SandströmThis publication has 9 references indexed in Scilit:
- Extrusion cooking of a high-fibre cereal productBritish Journal of Nutrition, 1986
- Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in manBritish Journal of Nutrition, 1985
- The effect of wheat bran on the absorption of minerals in the small intestineBritish Journal of Nutrition, 1982
- Experimental model for in vivo determination of dietary fibre and its effect on the absorption of nutrients in the small intestineBritish Journal of Nutrition, 1981
- Studies on digestion and absorption in the intestines of growing pigsBritish Journal of Nutrition, 1978
- Decreased Absorption of Calcium, Magnesium, Zinc and Phosphorus by Humans due to Increased Fiber and Phosphorus Consumption as Wheat BreadJournal of Nutrition, 1976
- A critical evaluation of the mineral and nitrogen balances in manProceedings Of The Nutrition Society, 1967
- Mineral metabolism of healthy adults on white and brown bread dietariesThe Journal of Physiology, 1942
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSJournal of Biological Chemistry, 1925