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Dietary fibre: effect of processing and nutritional interactions
- Source :
- European Journal of Clinical Nutrition. Oct 30, 1995, Vol. v49 Issue nSUPP3, pS307, p5 p.
- Publication Year :
- 1995
-
Abstract
- The effect of processing and its interactions with other nutrients are the two aspects of fibre from a nutritional point of view. This is because the quality of food depends on the interactions between nutrients and non-nutrients which are the result of both food composition and processing. The effects of fibre content prepared in diverse situation and results of various cooking methods are discussed.
Details
- ISSN :
- 09543007
- Volume :
- v49
- Issue :
- nSUPP3
- Database :
- Gale General OneFile
- Journal :
- European Journal of Clinical Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- edsgcl.17831085