The Properties of Cellulose and Derivatives Dietary Fibers and Useability in Bakery Products (Turkish with English Abstract)

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The Properties of Cellulose and Derivatives Dietary Fibers and Useability in Bakery Products (Turkish with English Abstract)

机译：纤维素和衍生物膳食纤维的性质以及在面包产品中的使用性（土耳其文，英文摘要）

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《The Journal of Food》 |2014年第40期|共8页
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中图分类食品营养学;
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3. Accumulation of Cadmium in Rats Fed Diets Containing Dietary Fiber-Rich Bakery Product [J] . Magdy M. Zaghloul, N. M. M. Hassan, B. M. Abd El-Lateef Egyptian Journal of Food Science . 2003,第1a2期

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5. Effects of solubilized cellulose (a viscous dietary fiber) on serum lipids, blood pressure, glucose tolerance, insulin and cholecystokinin metabolism in hypercholesterolemic humans. [D] . Geleva, Daniela. 2001

机译：增溶纤维素（一种粘性膳食纤维）对高胆固醇血症人的血脂，血压，葡萄糖耐量，胰岛素和胆囊收缩素代谢的影响。
6. Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study [O] . Ileana Vigentini, Vincenzo Fabrizio, Federico Dellacà, -1

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7. Effects of addition of mushroom dietary fiber on the physical properties of bakery and extruded products. [O] . 2009

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The Properties of Cellulose and Derivatives Dietary Fibers and Useability in Bakery Products (Turkish with English Abstract)

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