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  1. McCleary, Barry V. [Other]; Prosky, Leon [Other]; MacCleary, Barry V. [Editor]

    Advanced dietary fibre technology - [1. publ.]

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    Oxford [u.a.]: Blackwell Science, 2001

  2. Amadò, Renato [Editor]; Schweizer, Thomas F. [Editor]

    Nahrungsfasern = Dietary fibres

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    London; Orlando; San Diego; New York; Austin; Boston; Sydney; Tokyo; Toronto: Academic Press, 1986

  4. Struck, Susanne [Author] ; Rohm, Harald [Degree supervisor]; Rohm, Harald [Other]; Becker, Thomas [Other]

    Interactions of wheat macromolecules and fibres from fruit processing by-products using model systems and the application example muffin

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    Dresden: Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden; Dresden: Technische Universität Dresden, 2018

  8. Taghipoor, Masoomeh [Author] ; Tours [Contributor]; Barles, Guy [Contributor]; Lescoat, Philippe [Contributor]

    Modélisation du transport, de la dégradation et de l'absorption des aliments dans l'intestin grêle ; Modelling of feedstuffs transport, degradation and absorption in the small intestine

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    theses.fr, 2012-09-24

  9. Daş, Gürbüz [Author] ; Gauly, Matthias [Degree supervisor]; Abel, Hansjörg [Degree supervisor]; Savaş, Türker [Degree supervisor]

    Investigations on the effects of dietary insoluble and soluble non-starch polysaccharides (NSP) on host-parasite interactions in laying hen chicks infected with Heterakis gallinarum or Ascaridia galli

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    Göttingen: Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2011

  11. Reißner, Anne-Marie [Author]; Brunner, Meike [Author]; Struck, Susanne [Author]; Rohm, Harald [Author]

    Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties

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    Berlin ; Heidelberg [u.a.]: Springer, [2024]

    Published in: European food research and technology ; 248 (2022), Seite 2359-2368

  20. Shewry, Peter R. [Author]; Longin, Carl Friedrich Horst [Author]

    Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

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    30 November 2021

    Published in: Food chemistry ; 374(2022), Artikel-ID 131710, Seite 1-14