Open AccessRats Fed Dietary Bioactive Components (Resistant Starch, Whole Grains, and Fat) Undergo Altered Biometrics and Gene Expression as a Result of Gut Fermentation
Author(s) -
Justin Guice
Publication year - 2018
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_dissertations.4758
Subject(s) - resistant starch , whole grains , starch , food science , fermentation , amylose , dietary fiber , biology , chemistry
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