In vitrofermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar
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Similarin vitrofermentation rates, extents, and levels of short chain fatty acid metabolites suggest that soluble and insoluble fibre fractions from refined flour (and models for baking and extrusion) are likely to have similar large intestinal nutritional functionality.
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1987 ◽
Vol 253
(2)
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pp. G171-G178
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1992 ◽
Vol 103
(1)
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pp. 189-197
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2019 ◽
Vol 88
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pp. 1-9
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2011 ◽
Vol 76
(5)
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pp. H137-H142
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