Physicochemical Properties and Intestinal Health Promoting Water-Insoluble Fiber Enriched Fraction Prepared from Blanched Vegetable Soybean Pod Hulls

Different methods can be used to change the fiber compositions of food, and they consequently affect the physicochemical properties and physiological activities. The present study compared the effects of a blanching treatment on the physicochemical properties of water-insoluble fiber enriched fracti...

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Detalles Bibliográficos
Autores principales: Huang, Ya-Ling, Hsieh, I-Ting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6539905/
https://www.ncbi.nlm.nih.gov/pubmed/31075889
http://dx.doi.org/10.3390/molecules24091796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6539905/
https://www.ncbi.nlm.nih.gov/pubmed/31075889
http://dx.doi.org/10.3390/molecules24091796

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