Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis-Reference-Cited by-同舟云学术

Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis

Published:2016-06-28 Issue:2 Volume:243 Page:239-246
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Šoronja Simović Dragana,Maravić Nikola,Šereš Zita,Mišan Aleksandra,Pajin Biljana,Jevrić Lidija R.,Podunavac-Kuzmanović Sanja O.,Kovačević Strahinja Z.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2739-4.pdf

Reference32 articles.

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3. Kritchevsky D (2001) Dietary fiber in health and disease. In: McCleary BV, Prosky L (eds) Advanced dietary fiber technology. Blackwell Science, Oxford, pp 149–161

4. McKEE L, Latner TA (2000) Underutilized sources of dietary fiber: a review. Plant Food Hum Nutr 55(4):285–304

5. DeVries JW (2003) On defining dietary fibre. Proc Nutr Soc 62:37–43

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