Isolation and Characterization of Cotyledon Fibers from Peas, Lentils, and Chickpeas-Reference-Cited by-同舟云学术

Isolation and Characterization of Cotyledon Fibers from Peas, Lentils, and Chickpeas

Published:2003-05 Issue:3 Volume:80 Page:310-315
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Dalgetty David D.¹,Baik Byung-Kee¹²

Affiliation:

1. Graduate research assistant and assistant professor, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.

2. Corresponding author. Phone: (509) 335-8230. E-mail: bbaik@wsu.edu. Fax: (509) 335-4815.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

2. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

3. Effect of Grinding and Experimental Conditions on the Measurement of Hydration Properties of Dietary Fibres

4. Pea fibre as a source of natural antioxidants in frozen minced beef

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