Nonstarch polysaccharide fractions of raw, processed and cooked carrots
The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27108 |