Polish Journal of Food and Nutrition Sciences > 2019 > 69 > 2
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journal ISSN : | 1230-0322 |
DOI | 10.31883/pjfns-2019-0012 |
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Bibliography
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1. Açar, Ö.Ç., Gökmen, V., Pellegrini, N., Fogliano, V. (2009). Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. European Food Research and Technology, 229(6), 961–969.
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2. AACC Method 32–07. Determination of Soluble, Insoluble and Total Dietary Fiber in Foods and Food Products. Approved Methods of the American Association of Cereal Chemists, 9th ed. The Association, St. Paul, MN, 1995.
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3. AOAC Method 991.43. Total, Insoluble and Soluble Dietary Fiber in Food—Enzymatic Gravimetric Method, MES-TRIS Buffer. Official Methods of Analysis, 16th ed. AOAC International, Gaithersburg, MD, 1995.