Effect of autoclaving on dietary fibre content of beetroot (Beta vulgaris). Evaluation by different methods

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 203, Issue 4, 1996, Pages 345-350

  Villanueva, María José ^a   Rodríguez, María Dolores ^a   Redondo, Araceli ^a   Saco, María Dolores ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Autoclaving; Beetroot; Dietary fibre

Indexed keywords

AMYLASE; CARBOHYDRATE; DETERGENT; LIGNIN; PECTIN; POLYSACCHARIDE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIETARY FIBER; FREEZE DRYING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; REPRODUCIBILITY; VEGETABLE;

ALPHA-AMYLASE; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; DETERGENTS; DIETARY FIBER; FREEZE DRYING; HEAT; LIGNIN; PECTINS; POLYSACCHARIDES; REPRODUCIBILITY OF RESULTS; VEGETABLES;

EID: 0030254556     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01231073     Document Type: Article

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