Effect of heat treatment on the dietary fibre contents of potato and tomato
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb00372.x/fullpdf
Reference15 articles.
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3. The influence of cooking technique on dietary fibre of boiled potato;Johnston;Journal of Food Technology,1982
4. Model studies on behaviour of pectic substances in the potato cell wall during boiling;Keijbets;Potato Research,1976
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