Enzymatic preparation of mushroom dietary fibre: A comparison between analytical and industrial enzymes

Food Chemistry

Volumn 115, Issue 3, 2009, Pages 795-800

  Wong, Ka Hing ^a   Cheung, Peter Chi Keung ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Analytical and industrial and enzymes; Dietary fibre; Mushroom sclerotia

Indexed keywords

EID: 62249142754     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.066     Document Type: Article

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