EFFECT OF COOKING ON VEGETABLE FIBER
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4), 1344-1345
- https://doi.org/10.1111/j.1365-2621.1978.tb15310.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Physical characteristics of vegetable foodstuffs that could influence bowel functionJournal of the Science of Food and Agriculture, 1974
- The chemistry and estimation of fibreProceedings Of The Nutrition Society, 1973
- Effect of Cooking Vegetables in Tightly Covered and Pressure Saucepans Retention of Reduced Ascorbic Acid and Palatability1Journal of the American Dietetic Association, 1951
- Effect of Large-Scale Methods of Preparation on the Vitamin Content of Food. III. CabbageJournal of the American Dietetic Association, 1949
- CHEMICAL AND HISTOLOGICAL STUDIES OF THE DISINTEGRATION OF CELL‐MEMBRANE MATERIALS IN VEGETABLES DURING COOKING1Journal of Food Science, 1941
- A BIOCHEMICAL METHOD FOR DETERMINING INDIGESTIBLE RESIDUE (CRUDE FIBER) IN FECES: LIGNIN, CELLULOSE, AND NON-WATERSOLUBLE HEMICELLULOSESPublished by Elsevier ,1935
- THE RESPONSE OF THE NORMAL HUMAN STOMACH TO VARIOUS STANDARD FOODS AND A SUMMARYThe American Journal of the Medical Sciences, 1926