The Digestibility and Absorption of the Calories, Proteins, Purines, Fat and Calcium in Wholemeal Wheaten Bread

E-ISSN： 1475-2662|2|1|26-41

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.2, Iss.1, 1948-02, pp. : 26-41

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

Related content

The Energy Value of Oatmeal and the Digestibility and Absorption of its Proteins, Fats and Calcium

British Journal of Nutrition, Vol. 2, Iss. 3, 1948-09 ,pp. : 221-228

Cambridge University Press

Access to resources Recommend Favorite

Gastrointestinal responses of rats fed on white and wholemeal breads: complex carbohydrate digestibility and the influence of dietary fat content

British Journal of Nutrition, Vol. 69, Iss. 2, 1993-03 ,pp. : 481-495

Cambridge University Press

Access to resources Recommend Favorite

Lack of effect on blood lipid and calcium concentrations of young men on changing from white to wholemeal bread

British Journal of Nutrition, Vol. 35, Iss. 1, 1976-01 ,pp. : 55-60

Cambridge University Press

Access to resources Recommend Favorite

Zinc absorption in adult men from a chicken sandwich made with white or wholemeal bread, measured by a double-label stable-isotope technique

British Journal of Nutrition, Vol. 67, Iss. 3, 1992-05 ,pp. : 411-419

Cambridge University Press

Access to resources Recommend Favorite

Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women

British Journal of Nutrition, Vol. 84, Iss. 6, 2000-12 ,pp. : 839-846

Cambridge University Press

Access to resources Recommend Favorite