Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract

Björck, Inger LU ; Nyman, Margareta LU and Asp, Nils-Georg LU (1984) In Cereal Chemistry 61(174-179).
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
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}},
}