Extrusion cooking of a high-fibre cereal product
Open Access
- 9 March 1986
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 55 (2), 245-254
- https://doi.org/10.1079/bjn19860031
Abstract
1. The effect of extrusion cooking of a high-fibre cereal product on digestibility of starch, fibre components and phytate in the stomach and small intestine was studied by in vivo digestion in ileostomy subjects, as well as its effect on ileostomy losses of fat, nitrogen, sodium and potassium.This publication has 18 references indexed in Scilit:
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