In vitro fermentability of a commercial wheat germ preparation and its impact on the growth of bifidobacteria

Author:

Arrigoni Eva,Jörger Francisca,Kollöffel Beat,Roulet Isabelle,Herensperger Monique,Meile Leo,Amadò Renato

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Nutritive and functional properties of wheat germ;Amadò;International Food Ingredients,1992

2. Combination of 16S ribosomal RNA-targeted oligonucleotide probes with flow cytometry for analyzing mixed microbial populations;Amann;Applied and Environmental Microbiology,1990

3. Nährwert und Stabilität von Extruderprodukten aus Weizenkeimen;Appelt;Getreide, Mehl und Brot,1986

4. Gravimetric method for the determination of insoluble and soluble dietary fibres;Arrigoni;Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1984

5. Estimation of the fermentability of dietary fibre in vitro: a European interlaboratory study;Barry;British Journal of Nutrition,1995

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