In VitroFermentation Characteristics of Whole Grain Wheat Flakes and the Effect of Toasting on Prebiotic Potential
Author:
Affiliation:
1. Department of Food and Nutritional Sciences and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, United Kingdom.
Publisher
Mary Ann Liebert Inc
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.liebertpub.com/doi/pdf/10.1089/jmf.2011.0006
Reference44 articles.
1. Whole grains protect against atherosclerotic cardiovascular disease
2. Whole grain food intake and cancer risk
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4. Dietary fiber and body weight
5. Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting
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