Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract
(1984) In Cereal Chemistry 61(174-179).
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/66f1b713-3972-4dde-87a9-fa365e1a64a6
- author
- Björck, Inger LU ; Nyman, Margareta LU and Asp, Nils-Georg LU
- organization
- publishing date
- 1984
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Cereal Chemistry
- volume
- 61
- issue
- 174-179
- publisher
- American Association of Cereal Chemists
- ISSN
- 0009-0352
- language
- English
- LU publication?
- yes
- id
- 66f1b713-3972-4dde-87a9-fa365e1a64a6
- date added to LUP
- 2018-11-08 18:57:51
- date last changed
- 2020-01-27 22:06:38
@article{66f1b713-3972-4dde-87a9-fa365e1a64a6, author = {{Björck, Inger and Nyman, Margareta and Asp, Nils-Georg}}, issn = {{0009-0352}}, language = {{eng}}, number = {{174-179}}, publisher = {{American Association of Cereal Chemists}}, series = {{Cereal Chemistry}}, title = {{Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract}}, volume = {{61}}, year = {{1984}}, }