COMPARISON OF THE NUTRITIVE VALUES OF MONO‐, DI‐, AND TRIGLYCERIDES BY A MODIFIED PAIR‐FEEDING TECHNIQUEa,b
- 1 January 1954
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 19 (1-6) , 257-262
- https://doi.org/10.1111/j.1365-2621.1954.tb17449.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Intermediates Formed during the Digestion of Triglycerides One FigureJournal of Nutrition, 1952
- On the Action of Pancreatic Lipase on Triglycerides in Vivo and in VitroActa Physiologica Scandinavica, 1952
- Formation de glycérides partiels pendant la lipolyse des triglycérides dans l'intestinBiochimica et Biophysica Acta, 1952
- The comparative nutritive value of mono‐, Di‐, and triglyceridesJournal of Oil & Fat Industries, 1951
- Molecularly distilled monoglycerides. III. Nutritional studies on monoglycerides derived from cottonseed oilJournal of Oil & Fat Industries, 1951
- Molecularly distilled monoglyceridesJournal of Oil & Fat Industries, 1950
- Analytical and Experimental Study of the Effects of Increased Protein with Liberal Calcium and Riboflavin Intakes: Complete Life CyclesJournal of Nutrition, 1949
- The formation of mono- and di-glycerides during the hydrolysis of triglyceride by pancreatic lipaseBiochemical Journal, 1945
- A New Salt Mixture for Use in Experimental DietsJournal of Nutrition, 1937
- The meaning of the acetyl value in fat analysisThe Analyst, 1899