EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07556.x/fullpdf
Reference14 articles.
1. AN ANALYSIS OF THE DIETARY FIBER, CONTENT OF A STANDARD WHEAT BRAN
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3. Enzymatic determination of the indigestible residue (dietary fibre) content of human food
4. Lopez ,1975 .
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