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Chemical Composition and Functional Properties from Different Sources of Dietary Fiber
by Yesica N. Mora, Juan C. Contreras, Cristóbal N. Aguilar, Paola Meléndez, Ileana De la Garza and Raúl Rodríguez
American Journal of Food and Nutrition. 2013, 1(3), 27-33. DOI: 10.12691/ajfn-1-3-2
Pub. Date: November 22, 2013Views: 36343Downloads: 27050Citations: 7
dietary fiber functional properties sotol green beans prickly pear husk wheat bran corn flour
Abstract Full Text PDF (286 KB) Full Text HTML Full Text ePUB (197 KB)
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