Consumption of Breads Containing In Situ-Produced...

Journal of Nutrition 2012 / 03 Vol. 142; Iss. 3

Consumption of Breads Containing In Situ-Produced Arabinoxylan Oligosaccharides Alters Gastrointestinal Effects in Healthy Volunteers

Damen, B., Cloetens, L., Broekaert, W. F., Francois, I., Lescroart, O., Trogh, I., Arnaut, F., Welling, G. W., Wijffels, J., Delcour, J. A., Verbeke, K., Courtin, C. M.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
142
Language:
english
Journal:
Journal of Nutrition
DOI:
10.3945/jn.111.146464
Date:
March, 2012
File:
PDF, 605 KB
english, 2012
Conversion to is in progress
Conversion to is failed