Abstract
Before initiating a test series for the treatment of idiopathic hypercalciuria with bran, we analyzed some different varieties of this food-type for their physical, chemical, and hygienic qualities. The following parameters were analyzed in rice-, rye-, soy-, and two varieties of wheatbran (t1, t2): calcium-binding capacity; distribution of the particle size; water-holding capacity; dietary fiber; contents of heavy metals; contamination with aflatoxins (B1) and chlorinated hydrocarbons.
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© 1989 Springer Science+Business Media New York
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Classen, A. et al. (1989). Dietary Fiber and Urolithiasis Part I: Physical, Chemical, and Hygienic Properties of Various Brans. In: Walker, V.R., Sutton, R.A.L., Cameron, E.C.B., Pak, C.Y.C., Robertson, W.G. (eds) Urolithiasis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0873-5_279
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DOI: https://doi.org/10.1007/978-1-4899-0873-5_279
Publisher Name: Springer, Boston, MA
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