POLYDEXTROSE - A NEW FOOD INGREDIENT : TECHNICAL ASPECTS-Reference-Cited by-同舟云学术

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POLYDEXTROSE - A NEW FOOD INGREDIENT : TECHNICAL ASPECTS

Published:1982 Issue: Volume: Page:293-303
ISSN:
Container-title:Chemistry of Foods and Beverages: Recent Developments
language:
Short-container-title:

Author:

Allingham Robert P.

Publisher

Elsevier

Reference12 articles.

1. Actuaries, Society of, Chicago (1959). “Build and Blood Pressure Study.”

2. Treating Obesity in Growing Children

3. Caloric utilization and disposition of [14C]polydextrose in the rat

4. “Joslin's Diabetes Mellitus”;Krall,1971

5. “Sugar,”;MacDonald,1971

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Randomized, Controlled Trial Evaluating Polydextrose as a Fiber in a Wet and Dry Matrix on Glycemic Control;Journal of Food Science;2017-09-11

2. Fibre-enriched beverages;Fibre-Rich and Wholegrain Foods;2013

3. Effects of feeding polydextrose on faecal characteristics, microbiota and fermentative end products in healthy adult dogs;British Journal of Nutrition;2011-11-16

4. Scientific Opinion on the substantiation of health claims related to polydextrose and changes in bowel function (ID 784), changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract (ID 784), decreasing potentially pathoge;EFSA Journal;2011-06

5. Macronutrient Substitutes.;Annals of the New York Academy of Sciences;1997-05

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