Potato Peel Dietary Fiber Composition: Effects of Peeling and Extrusion Cooking Processes-Reference-Cited by-同舟云学术

Potato Peel Dietary Fiber Composition: Effects of Peeling and Extrusion Cooking Processes

Published:1997-04-01 Issue:4 Volume:45 Page:1404-1408
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Camire Mary Ellen¹,Violette Dale¹,Dougherty Michael P.¹,McLaughlin Michael A.¹

Affiliation:

1. Department of Food Science & Human Nutrition, 5736 Holmes Hall, University of Maine, Orono, Maine 04469-5736, and Natural Products Division, U.S. Food and Drug Administration, Washington, D.C. 20204

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9604293

Reference18 articles.

1. Extruded Potato Peel Functional Properties Affected by Extrusion Conditions

2. Chemical composition and physical properties of modified dietary fibre sources

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