Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

Quantitative Methods, Engineering, Measurement +20

Determination of Total Dietary Fiber in Foods and Food Products: Collaborative Study

Leon Prosky, Nils‐Georg Asp, Ivan Furda et al. · Journal of AOAC INTERNATIONAL · 1985 · 693 citations

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

Joseph A. Maga · Journal of Agricultural and Food Chemistry · 1982 · 571 citations

Nutrition, Dietary Exposure, Food Analysis +20

Chemical composition of kernel structures.

Y. Pomeranz · 1988 · 146 citations

Chemical Composition, Structure Elucidation, Organic Chemistry +2

Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract

Inger Björck, Margareta Nyman, Nils‐Georg Asp · Lund University Publications (Lund University) · 1984 · 136 citations

Dietary Fiber Content, Nutrition, Dietary Fiber +8