Composition and Physicochemical Properties of Dietary Fiber Extracted from Residues of 10 Varieties of Sweet Potato by a Sieving Method-Reference-Cited by-同舟云学术

Composition and Physicochemical Properties of Dietary Fiber Extracted from Residues of 10 Varieties of Sweet Potato by a Sieving Method

Published:2010-05-28 Issue:12 Volume:58 Page:7305-7310
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mei Xin¹,Mu Tai-Hua¹,Han Jun-Juan¹

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101021s

Reference30 articles.

1. Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties

2. Dietary fibre fractions from fruit and vegetable processing waste

3. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

4. Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max)

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