EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6), 1533-1537
- https://doi.org/10.1111/j.1365-2621.1980.tb07556.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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