{"title":"膳食纤维的结构与功能:纤维在胃肠道中的物理特性","authors":"","doi":"10.1094/cfw-65-3-0028","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Structure and Function of Dietary Fiber: The Physics of Fiber in the Gastrointestinal Tract\",\"authors\":\"\",\"doi\":\"10.1094/cfw-65-3-0028\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":50707,\"journal\":{\"name\":\"Cereal Foods World\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Foods World\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1094/cfw-65-3-0028\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Foods World","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1094/cfw-65-3-0028","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
期刊介绍:
Food industry professionals rely on Cereal Foods World (CFW) to bring them the most current industry and product information. Contributors are real-world industry professionals with hands-on experience. CFW covers grain-based food science, technology, and new product development. It includes high-quality feature articles and scientific research papers that focus on advances in grain-based food science and the application of these advances to product development and food production practices.