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Apparent Digestibility of Carbohydrates, Fats, and “Indigestible Residue” in Whole Wheat and White Breads

Robert Ridgely Sealock, Daniel H. Basinski, John R. Murlin

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Key concepts: Food science, Whole wheat, Chemistry, Residue (chemistry), Carbohydrate, Calorie, Digestion (alchemy), Biology

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Apparent Digestibility of Carbohydrates, Fats, and “Indigestible Residue” in Whole Wheat and White Breads — Research Paper | ScholarLens