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Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela
Three varieties of cassava bread were analyzed by proximal analysis and biochemical methods. The content of protein, fat, carbohydrate, ash, crude fiber and dietary fiber (DF) differed significantly between each sample (p< 0.05). The cassava variety “Puerto Ayacucho” showed a higher content of...
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| Publicado no: | Revista Chilena de Nutrición |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2013
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=46928522012 |
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