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11篇 您的检索式：作者名="Akerberg A"

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		题名	作者	年代	出处	被引量
	1	An in vitro method, based on chewing, to Predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber 显示文摘	Akerberg A K E Liljeberg H G M Granfeldt Y E Drews A W Bjorck I M E	1998	Journal of Nutrition1998，128，3：	1
	2	Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects显示文摘	LILJEBERG H G AKERBERG A K BJ(O)RCK I M	1999	Am J Clin Nutr1999，69，：	1
	3	Resistant starch formation in bread as influenced by choice of ingredients or baking conditions显示文摘	Lijeberg H Akerberg A Bjorek I	1996	Food Chem1996，56，4：	1
	4	Resistant starch formation in bread as influenced by choice of ingredients or baking conditions显示文摘	Liljeberg H Akerberg A Bjiirck I	1996	Food chemistry1996，56，：	1
	5	Effects of amylose/ amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices显示文摘	Akerberg A Liljeberg H Bjorck I	1998	Journal of Cereal Science1998，28，1：	1
	6	An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber显示文摘	Akerberg A Liljeberg H Granfeldt Y E	1998	Journal of Nutrition1998，128，3：	1
	7	Resistant starch formation in bread as influenced by choice of ingredients or baking conditions显示文摘	LLIEBERG H AKERBERG A BJORCK I	1996	Food Chemistry1996，56，4：	1
	8	Resistant starch formation in bread as influenced by choice of ingredients or baking conditions显示文摘	Liljeberg H G M Akerberg A K E Bjorck I	1996	Food Chemistry1996，56，4：	1
	9	Effects of amylose / amylopectin ratio and baking condition on resistant starch formation and glycaemic indices显示文摘	Akerberg A K E Liljeberg H G M Bjock I	1998	Journal of Cereal Science1998，28，：	1
	10	Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices显示文摘	Akerberg A Liljeberg H Bjorek I	1998	J CerealSci1998，28，1：	1
	11	Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices显示文摘	Akerberg A Liljeberg H BjOrck I	1998	Journal of Cereal Science1998，28，1：	1

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