Novel maize-based dietary fibers have comparable in vitro fermentability to inulin and partially-hydrolyzed guar gum

被引：0
|
作者：
Stewart, Maria L. [1 ]
Slavin, Joanne L. [1 ]
机构：
[1] Univ Minnesota, St Paul, MN 55108 USA
来源：
FASEB JOURNAL | 2007年 / 21卷 / 05期
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D O I：
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中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
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页码：A178 / A178
页数：1
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