Effects of Boiling on Dietary Fiber Components in Fresh and...

Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage (Brassica oleracea var. capitata)

M.S. Wennberg, G.M. Engqvist, E.M.G.-L. Nyman
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Volume:
68
Year:
2003
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.2003.tb12301.x
File:
PDF, 6.05 MB
english, 2003
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