EFFECT OF PH AND HEAT-TREATMENT ON THE BINDING OF CALCIUM, MAGNESIUM, ZINC, AND IRON TO WHEAT BRAN AND FRACTIONS OF DIETARY FIBER

被引：90
作者：
CAMIRE, AL
CLYDESDALE, FM
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1981.tb04907.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：548 / 551
页数：4
相关论文
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