CONTENT AND COMPOSITION OF DIETARY FIBER IN SOME FRESH AND COOKED NORWEGIAN VEGETABLES

被引：9
|
作者：
REISTAD, R [1 ]
FROLICH, W [1 ]
机构：
[1] NORWEGIAN CEREAL INST,OSLO 1,NORWAY
来源：
FOOD CHEMISTRY | 1984年 / 13卷 / 03期
关键词：
D O I：
10.1016/0308-8146(84)90074-8
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：209 / 224
页数：16
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