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Extrusion cooking o...
Extrusion cooking of a high-fibre cereal product : 2. Effects on apparent absorption of zinc, iron, calcium, magnesium and phosphorus in humans.
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- Kivistö, B. (author)
- Gothenburg University,Göteborgs universitet,Medicinska institutionen,Department medicine
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- Andersson, Henrik A. (author)
- Gothenburg University,Göteborgs universitet,Medicinska institutionen,Department medicine
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- Cederblad, G. (author)
- Gothenburg University,Göteborgs universitet,Medicinska institutionen,Department medicine
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- Sandberg, Ann-Sofie, 1951 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Sandström, B.-M. (author)
- Gothenburg University,Göteborgs universitet,Medicinska institutionen,Department medicine
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(creator_code:org_t)
- 1986
- 1986
- English.
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In: British Journal of Nutrition. - 0007-1145 .- 1475-2662. ; 55, s. 255-260
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Subject headings
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Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
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