Effect of pectin-wheat bran blends on rat blood lipid and fecal responses and on muffin quality
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| Veröffentlicht in: | Cereal chemistry 1993-09, Vol.70 (5), p.530-534 |
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| container_end_page | 534 |
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| container_issue | 5 |
| container_start_page | 530 |
| container_title | Cereal chemistry |
| container_volume | 70 |
| creator | Ranhotra, G.S Gelroth, J.A Glaser, B.K |
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| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1993-09, Vol.70 (5), p.530-534 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_3834480 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | APTITUDE BOULANGERE BAKING CHARACTERISTICS Biological and medical sciences BLE BLOOD SERUM BRAN CARACTERISTICAS DE LA COCCION Cereal and baking product industries CHOLESTEROL COLESTEROL DIET DIETA EXPERIMENTACION EXPERIMENTATION FAECES FECES FECES COMPOSITION Food industries Fundamental and applied biological sciences. Psychology HECES HIGH DENSITY LIPOPROTEIN LIPAEMIA LIPEMIA LIPEMIE LIPOPROTEINAS LIPOPROTEINE LIPOPROTEINS PECTINAS PECTINE PECTINS RAT RATA RATS REGIME ALIMENTAIRE SALVADO SERUM SANGUIN SON SUERO SANGUINEO TRIACYLGLYCEROLS TRIGLICERIDOS TRIGLYCERIDE TRIGLYCERIDES TRIGO WHEATS |
| title | Effect of pectin-wheat bran blends on rat blood lipid and fecal responses and on muffin quality |
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