New approaches to providing nutritional information-Reference-Cited by-同舟云学术

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New approaches to providing nutritional information

Published:2002 Issue: Volume: Page:165-192
ISSN:
Container-title:The Nutrition Handbook for Food Processors
language:
Short-container-title:

Author:

Monro J.A.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/N025331068XX3488.pdf

Reference95 articles.

1. Nutritional aspects of food processing and ingredients;HENRY,1998

2. Starch: physicochemical and functional aspects;ELIASSON,1996

3. Dietary impact of food processing;FRIEDMAN;Ann Rev Nutr,1992

4. Vitamins and vitamin-like compounds;WAHLQVIST,1997

5. Effect of processing on the properties of dietary fibre;POUTANEN,2001

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3. Wheat bran: its composition and benefits to health, a European perspective;International Journal of Food Sciences and Nutrition;2012-06-20

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