Michigan Agricultural Experiment Station Journal Article No. 10909.
Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 49, Issue 3, pages 900–904, May 1984
How to Cite
BRANDT, L. M., JELTEMA, M. A., ZABIK, M. E. and JELTEMA, B. D. (1984), Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables. Journal of Food Science, 49: 900–904. doi: 10.1111/j.1365-2621.1984.tb13237.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/5/83; revised 11/2/83; accepted 2/2/84
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