Effect of maturity and processing on total, insoluble and soluble dietary fiber contents of Indian green leafy vegetables

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 7, 2004, Pages 561-567

  Punna, Ramulu ^a   Paruchuri, Udayasekhara Rao ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS OF VARIANCE; ARTICLE; CABBAGE; COLOCASIA; CONTROLLED STUDY; COOKING; CORIANDER; DIETARY FIBER; ENZYME ANALYSIS; FENUGREEK; FOOD PROCESSING; GRAVIMETRY; HIBISCUS; INDIA; LEAFY VEGETABLE; LYOPHILISATE; MATURITY; NONHUMAN; NUTRITIONAL VALUE; PLANT LEAF; PORTULACACEAE; RUMEX; SPINACH; TAMARIND;

DIETARY FIBER; FOOD HANDLING; PLANT LEAVES; SOLUBILITY; VEGETABLES; WATER;

ALTERNANTHERA; AMARANTHUS CAUDATUS; BASELLA; BRASSICA OLERACEA VAR. CAPITATA; CORIANDRUM SATIVUM; GIARDIA LAMBLIA VIRUS; HIBISCUS; MENTHA; PORTULACA; RUMEX; SPINACIA OLERACEA; TAMARINDUS INDICA; TRIGONELLA FOENUM GRAECUM;

EID: 19044385777     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500126418     Document Type: Article

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