Free sugars in foods
Authors:
- D. A.T. SouthgateDSD. A.T. Southgate
- Alison A. PaulAPAlison A. Paul
- Ann C. DeanADAnn C. Dean
- A. A. ChristieACA. A. Christie
- 1 January 1978
- journal article
- review article
- Published by Taylor & Francis in International Journal of Food Sciences and Nutrition
- Vol. 32 (5) , 335-347
Abstract
The values for the free sugars analysed in the samples collected for the fourth edition of McCance and Widdowson's 'The composition of foods' have been combined with values from the literature to provide some basic information on the distribution of free sugars in a range of foods.Keywords
This publication has 2 references indexed in Scilit:
- Lipid Responses to Dietary Carbohydrates1966
- The available carbohydrate of fruitsBiochemical Journal, 1935