Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making

Food Chemistry

Volumn 80, Issue 3, 2003, Pages 337-344

  Adam, Aline ^a   Lopez, Hubert W ^b   Leuillet, Michel ^c   Demigné, Christian ^a   Rémésy, Christian ^a  

^a CEMAGREF   (France)

^b ZAC Les Portes de Riom   (France)

^c Laboratoire Qualité des Céréales   (France)

Author keywords

Bread making; Cholesterol; Flour; Rat; Whole wheat

Indexed keywords

ANTILIPEMIC AGENT; BUTYRIC ACID; PROPIONIC ACID;

ARTICLE; BREAD; CEREAL; DESICCATION; DIET; FERMENTATION; FLOUR; GELATINIZATION; HEATING; HYPOLIPEMIA; STEROID EXCRETION; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0037335385     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00269-8     Document Type: Article

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