Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom

Journal of Food Composition and Analysis

Volumn 36, Issue 1-2, 2014, Pages 111-116

  Aldwairji, Maryam A ^a   Chu, Jin ^a   Burley, Victoria J ^a   Orfila, Caroline ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

AOAC method; Canning; Cooking methods; Dietary fibre; Food analysis; Food composition; Insoluble fibre; Legume; Non starch polysaccharides; Pulses

Indexed keywords

EID: 84923554066     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.06.010     Document Type: Article

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