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

页码：209 / 224

页数：16

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