Physical and chemical transformations of cereal food during oral digestion in human subjects

E-ISSN： 1475-2662|80|5|429-436

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.80, Iss.5, 1998-11, pp. : 429-436

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Oral sensitivity to fatty acids, food consumption and BMI in human subjects

British Journal of Nutrition, Vol. 104, Iss. 1, 2010-07 ,pp. : 145-152

Cambridge University Press

Access to resources Recommend Favorite

Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition

British Journal of Nutrition, Vol. 108, Iss. S2, 2012-08 ,pp. : S288-S297

Cambridge University Press

Access to resources Recommend Favorite

Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects

British Journal of Nutrition, Vol. 83, Iss. 5, 2000-05 ,pp. : 483-488

Cambridge University Press

Access to resources Recommend Favorite

Changes in starch physical characteristics following digestion of foods in the human small intestine

British Journal of Nutrition, Vol. 104, Iss. 4, 2010-08 ,pp. : 573-581

Cambridge University Press

Access to resources Recommend Favorite

A new breakfast cereal containing guar gum reduces postprandial plasma glucose and insulin concentrations in normal-weight human subjects

British Journal of Nutrition, Vol. 76, Iss. 1, 1996-07 ,pp. : 63-73

Cambridge University Press

Access to resources Recommend Favorite