Acerca de la FAO Noticias Multimedia Temas principales Estadísticas Miembros Publicaciones

AGRIS - Sistema Internacional para la Ciencia y Tecnología Agrícola

Búsqueda avanzada

In vitro study on the changes in digestive fluid characteristics as affected by consumption of dietary fiber from lime residues

2016

Saranya Jongaroontaprangsee(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering. Advanced Food Processing Research Laboratory) | Naphaporn Chiewchan(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering. Advanced Food Processing Research Laboratory) E-mail:naphaporn.rat@kmutt.ac.th | Pawadee Methacanon(National Metal and Materials Technology Center, Pathum Thani (Thailand)) | Sakamon Devahastin(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering. Advanced Food Processing Research Laboratory)

Palabras clave de AGROVOC
dietary fibres digestibility limes pectin pectins powders
Información bibliográfica
Chiang Mai University Journal of Natural Sciences
ISSN 1685-1994
Paginación
141-150
Otras materias
Dietary fiber; In vitro digestion; Citrus byproducts; Byproducts
Idioma
Inglés
Nota
Summary (En)
Tipo
Summary; Non-Conventional
Autores corporativos
Chiang Mai University, Chiang Mai (Thailand)
2019-07-15
AGRIS AP
Proveedor de Datos

Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University

Descubra la colección de este proveedor de datos en AGRIS

Buscar en Google Scholar
Si observa algún dato incorrecto en este registro bibliográfico, póngase en contacto con nosotros en agris@fao.org