Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemica...

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Detalles Bibliográficos
Autores principales: Maina, Ndegwa H., Rieder, Anne, De Bondt, Yamina, Mäkelä-Salmi, Noora, Sahlstrøm, Stefan, Mattila, Outi, Lamothe, Lisa M., Nyström, Laura, Courtin, Christophe M., Katina, Kati, Poutanen, Kaisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624990/
https://www.ncbi.nlm.nih.gov/pubmed/34828846
http://dx.doi.org/10.3390/foods10112566

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624990/
https://www.ncbi.nlm.nih.gov/pubmed/34828846
http://dx.doi.org/10.3390/foods10112566

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