Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
April 1, 1997Journal of Agricultural and Food Chemistry

Potato Peel Dietary Fiber Composition:  Effects of Peeling and Extrusion Cooking Processes

View Full Paper
Ask AI
Bookmark
Share

Authors

MCMary Ellen CamireUniversity of MaineDVDale A. VioletteMDMichael P. DoughertyUnited States Food and Drug Administration

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Camire et al. (1997) studied this question.

synapsesocial.com/papers/69da29eb84371aa676a3cfc9https://doi.org/10.1021/jf9604293
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Extruded Potato Peel Functional Properties Affected by Extrusion Conditions1993 · 30 citations
  2. 2Chemical and nutritional changes in foods during extrusion1990 · 540 citations
  3. 3Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil1985 · 116 citations
  4. 4In vitro binding of bile acids by extruded potato peels1993 · 110 citations
  5. 5Studies on Chemical Modifications in Heat‐processed Starch and Wheat Flour1987 · 75 citations