Pectic substances in raw and cooked, fresh or processed Spanish vegetables
- 1 September 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (5) , 949-953
- https://doi.org/10.1021/jf00119a007
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Dietary Fiber in Spanish FruitsJournal of Food Science, 1982
- Decrease in Postprandial Insulin and Glucose Concentrations by Guar and PectinAnnals of Internal Medicine, 1977
- UNABSORBABLE CARBOHYDRATES AND DIABETES: DECREASED POST-PRANDIAL HYPERGLYCÆMIAThe Lancet, 1976