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全谷食品的营养与保健 被引量:1

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摘要 综述了全谷食品的营养价值及谷物加工与营养,并对其未来发展趋势提出看法。
出处 《农业机械》 2013年第6期58-60,共3页 Farm Machinery
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参考文献10

  • 1Brigid McKevith. Nutritional aspects of cereals [J] . Nutrition Bulletin, 2004, 29 (2): 111-142.
  • 2Heahhgrain. Progress in healthgrain 2008 [EB/OL] .2008.http: //www.healthgrain.org.
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  • 8Jenkins D. J., Wesson V.. Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response [J]. Br Med J, 1988, 297 (6554): 958-950.
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  • 10姚惠源,王立,周素梅,陈正行.全谷食品——谷物食品的发展趋势[J].无锡轻工大学学报(食品与生物技术),2002,21(5):545-548. 被引量:5

二级参考文献3

  • 1黄伟坤.食品检验与分析[M]中国轻工业出版社,1993.
  • 2P. Ramulu,P. Udayasekhara Rao. Effect of proccesing on dietary fiber content of cereals and pulses[J] 1997,Plant Foods for Human Nutrition(3):249~257
  • 3Birthe Pedersen,Dr Bj?rn O. Eggum. The influence of milling on the nutritive value of flour from cereal grains. 2. Wheat[J] 1983,Qualitas Plantarum Plant Foods for Human Nutrition(1):51~61

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