【序号】:1
【作者】Mukti Singh, , , Sean X. Liu, Steven F. Vaughn
【题名】:Effect of corn bran particle size on rheology and pasting characteristics of flour gels
【期刊】: Biocatalysis and Agricultural Biotechnology
【年、卷、期、起止页码】: Volume 2, Issue 2, April 2013, Pages 138–142
【全文链接】:
【序号】:2
【作者】M Holasovaa, , , V Fiedlerovaa, H Smrcinovaa, M Orsakb, J Lachmanb, S Vavreinovaa
【题名】:Buckwheat—the source of antioxidant activity in functional foods
【期刊】: Food Research International
【年、卷、期、起止页码】: Volume 35, Issues 2–3, 2002, Pages 207–211
【全文链接】:
【序号】:3
【作者】Krzysztof Dziedzic, , Danuta Górecka, Monika Kucharska, Barbara Przybylska.
【题名】:Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids
【期刊】: Food Research International
【年、卷、期、起止页码】: Volume 47, Issue 2, July 2012, Pages 279–283
【全文链接】:
【序号】:4
【作者】Kahlon, T.S. and C.L. Woodruff
【题名】:In vitro Binding of Bile Acids by Various Ready to Eat Breakfast Cereals.
【期刊】: Cereal Foods World,
【年、卷、期、起止页码】: 2003. 1988. 48: 73-75.
【全文链接】:
【序号】:5
【作者】M. E. Camire, J. Zhao and D. A. Violette
【题名】:In Vitro Binding of Bile Acids by Extruded Potato Peels,
【期刊】: Journal of Agriculture and Food Chemistry
【年、卷、期、起止页码】: Vol. 41, No. 12, 1993, pp. 2391- 2394.
【全文链接】:
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补充答案:
hstudent回复于2013/10/04
4无电子版
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