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Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread
Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread
Detailed Information
- Material Type
- 보고서
- ISSN
- 00029165
- Title/Author
- Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies / DAJM Kerckhoffs
- Publish Info
- [New York, etc.] : Cadmus journal ser, 2003.
- Material Info
- pp. 221-227
- Index Term-Uncontrolled
- CHOLESTEROLLOWERING EFFECT OAT BRAN MILDLY HYPERCHOLESTEROLEMIC SUBJECTS DECREASE INCORPORATED BREAD COOKIES
- Added Entry-Personal Name
- DAJM Kerckhoffs
- 모체레코드
- 모체정보확인
- Control Number
- shingu:193474
MARC
008030822s2003 US a a ENG■022 ▼a00029165
■245 ▼aCholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies▼dDAJM Kerckhoffs
■260 ▼a[New York, etc.]▼bCadmus journal ser▼c2003.
■300 ▼app. 221-227
■653 ▼aCHOLESTEROLLOWERING▼aEFFECT▼aOAT▼aBRAN▼aMILDLY▼aHYPERCHOLESTEROLEMIC▼aSUBJECTS▼aDECREASE▼aINCORPORATED▼aBREAD▼aCOOKIES
■700 ▼aDAJM Kerckhoffs
■773 ▼tThe American Journal of CLINICAL NUTRITION▼g2003년 8월호 (제78권 2호)▼d2003, 10
■URL ▼ahttp://www.ajcn.org
■SIS ▼aS020417▼b62499▼h4▼s2▼fP
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