Availability, fermentability, and energy value of resistant maltodextrin: modeling of short-term indirect calorimetric measurements in healthy adults-Reference-Cited by-同舟云学术

Availability, fermentability, and energy value of resistant maltodextrin: modeling of short-term indirect calorimetric measurements in healthy adults

Published:2006-06-01 Issue:6 Volume:83 Page:1321-1330
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Goda Toshinao¹,Kajiya Yuya¹,Suruga Kazuhito¹,Tagami Hiroyuki¹,Livesey Geoffrey¹

Affiliation:

1. From the Laboratory of Nutritional Physiology and the COE Program in the 21st Century, University of Shizuoka School of Food and Nutritional Sciences, Shizuoka, Japan (TG, YK and KS); Matsutani Chemical Industry Co, Ltd, Itami, Japan (HT); and Independent Nutrition Logic Ltd, Wymondham, United Kingdom (GL)

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/83/6/1321/24033276/znu00606001321.pdf

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4. Net energy value of two low-digestible carbohydrates, Lycasin HBC and hydrogenated polysaccharide fraction of Lycasin HBC in healthy human subjects and their impact on nutrient digestive utilization;Br J Nutr,2002

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