A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods-Reference-Cited by-同舟云学术

A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods

Published:2004-01 Issue:1 Volume:39 Page:1-10
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Inglett George E.,Carriere Craig J.,Maneepun Saipin,Tungtrakul Patcharee

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00739.x/fullpdf

Reference19 articles.

1. Association of Official Analytical Chemists (1998 ). Official Methods of Analysis , 16th edn, 4th Revision, Vol. II, Section 32. Pp. 1 -29 . Gaithersburg, MD: AOAC International.

2. Effect of beta-glucan level in oat fiber extracts on blood lipids in men and women.

3. R.B. Bird, R.C. Armstrong, and O. Hassager (1977 ). Dynamics of Polymeric Liquids, Volume 1: Fluid Mechanics . p. 208 . New York: John Wiley and Sons.

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