Effect of cooking on the fiber content of cauliflower and carrots
This study investigated the effect of cooking on the neutral detergent fiber (NDF) content of cauliflower and carrots. For each replication the vegetable was divided in half to serve as its own control. One half was used raw and the other half was cooked in 60 ml of distilled water for 7 to 8 minute...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27480 |