Hydrolysis of the phytate of wheat flour during breadmaking

By  

British Journal of Nutrition, Vol. 46, Iss. 1, 1981-07 ,pp. : 1-6

Cambridge University Press

Access to resources Recommend Favorite

Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients

By  

British Journal of Nutrition, Vol. 105, Iss. 3, 2011-02 ,pp. : 373-383

Cambridge University Press

Access to resources Recommend Favorite

Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

By  

British Journal of Nutrition, Vol. 22, Iss. 2, 1968-05 ,pp. : 255-259

Cambridge University Press

Access to resources Recommend Favorite

Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats

By  

British Journal of Nutrition, Vol. 82, Iss. 1, 1999-07 ,pp. : 17-21

Cambridge University Press

Access to resources Recommend Favorite

Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study

By  

British Journal of Nutrition, Vol. 116, Iss. 12, 2017-01 ,pp. : 2139-2149

Cambridge University Press

Access to resources Recommend Favorite