Literature DB >> 2694633

Nutritive value of cereal products with emphasis on the effect of milling.

B Pedersen, K E Knudsen, B O Eggum.   

Abstract

Mesh：

Year:  1989        PMID： 2694633     DOI： 10.1159/000417519

Source DB:  PubMed          Journal:  World Rev Nutr Diet        ISSN： 0084-2230            Impact factor:   0.575


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  2 in total

1.  The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety.

Authors:  Dragana Šoronja-Simović; Jana Zahorec; Zita Šereš; Ana Griz; Meta Sterniša; Sonja Smole Možina
Journal:  J Food Sci Technol       Date:  2021-06-05       Impact factor: 2.701

2.  The potential of rice to offer solutions for malnutrition and chronic diseases.

Authors:  Sharifa Sultana Dipti; Christine Bergman; Siti Dewi Indrasari; Theja Herath; Robert Hall; Hueihong Lee; Fatemeh Habibi; Priscila Zaczuk Bassinello; Eduardo Graterol; Julie P Ferraz; Melissa Fitzgerald
Journal:  Rice (N Y)       Date:  2012-07-02       Impact factor: 4.783
  2 in total

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