1.
Vopr Pitan
; (6): 59-61, 1986.
Artigo
em Russo
| MEDLINE
| ID: mdl-3029994
RESUMO
A new sort of dietetic bread has been developed with a 4-fold higher content of food cellulose fibers and a 25% lower fuel value. Such effect was achieved due to the use of qualitatively different sources of food fibers--wheat bran and methyl cellulose (MLI-100). The chemical composition of the new sort of bread has been presented and certain categories of patients have been specified who can use this bread in their diet.
Assuntos
Pão , Fibras na Dieta , Tecnologia de Alimentos , Alimentos Fortificados , Metilcelulose , Triticum , U.R.S.S.
2.
Prikl Biokhim Mikrobiol
; 9(5): 664-70, 1973.
Artigo
em Russo
| MEDLINE
| ID: mdl-4777355
3.
Dokl Akad Nauk SSSR
; 170(3): 711-3, 1966 Sep 21.
Artigo
em Russo
| MEDLINE
| ID: mdl-4297244