Effect of thermal processing on physico-chemical properties of dietary fibre in carrot and red beet
The effect of thermal processing (boiling in water and steaming) on changes in dietary fibre fractions and the functional properties of carrot and red beet fibre were studied. Boiling in water caused significantly larger changes in qualitative and quantitative composition of the vegetable fibre tha...
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| Format: | Article |
| Language: | English |
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Polish Botanical Society
2013-12-01
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| Series: | Acta Agrobotanica |
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| Online Access: | https://pbsociety.org.pl/journals/index.php/aa/article/view/2526 |