Extrusion cooking of a high-fibre cereal product. 1. Effects on digestibility and absorption of protein, fat, starch, dietary fibre and phytate in the small intestine

Ann-Sofie Sandberg; Henrik A. Andersson; Barbro Kivistö; Brittmarie Sandström

Extrusion cooking of a high-fibre cereal product. 1. Effects on digestibility and absorption of protein, fat, starch, dietary fibre and phytate in the small intestine
Journal article, 1986

Author

Ann-Sofie Sandberg

Chalmers, Chemical and Biological Engineering, Life Sciences

Other publications Research

Henrik A. Andersson

University of Gothenburg

Barbro Kivistö

University of Gothenburg

Brittmarie Sandström

University of Gothenburg

British Journal of Nutrition

0007-1145 (ISSN) 1475-2662 (eISSN)

Vol. 55 245-254

Areas of Advance

Life Science Engineering (2010-2018)

Subject Categories

Nutrition and Dietetics

More information

Created

10/7/2017

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