Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature
Abstract Owing to the high content of lignocellulose, desiccated coconut become a healthy material for dietary fiber supplementation. In this study, the changes in solubility of the fibers of desiccated coconut were evaluated. The changes of the pHs and weight losses were studied. Furthermore, varia...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017-10-01
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005026119&lng=en&tlng=en |