THE EFFECT OF GUAR GUM ON THE VISCOSITY OF THE GASTROINTESTINAL CONTENTS AND ON GLUCOSE-UPTAKE FROM THE PERFUSED JEJUNUM IN THE RAT

被引：95
作者：
BLACKBURN, NA
JOHNSON, IT
机构：
来源：
BRITISH JOURNAL OF NUTRITION | 1981年 / 46卷 / 02期
关键词：
D O I：
10.1079/BJN19810029
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
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页码：239 / 246
页数：8
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