✦ LIBER ✦

Cellulose, Hemicellulose and Lignin Content of Raw and Cooked Spanish Vegetables

✍ Scribed by JOSEFA HERRANZ; CONCEPCION VIDAL-VALVERDE; ENRIQUE ROJAS-HIDALGO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Cellulose, Hemicellulose and Lignin Cont

✍ JOSEFA HERRANZ; CONCEPCION VIDAL-VALVERDE; ENRIQUE ROJAS-HIDALGO 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 249 KB

ASCORBIC ACID AND DEHYDROASCORBIC ACID C

✍ ISABEL NOBLE; MARY MARGARET DEVORE HANIG 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 647 KB

Freezing effect on carotenoid content in

✍ B. Olmedilla; F. Granado; E. Gil-Martinez; I. Blanco 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 145 KB

Micellarisation of Carotenoids from Raw

✍ L. Ryan; O. O’Connell; L. O’Sullivan; S. A. Aherne; N. M. O’Brien 📂 Article 📅 2008 🏛 Springer US 🌐 English ⚖ 174 KB

The thermal expansion of cellulose, hemi

✍ Ramiah, M. V. ;Goring, D. A. I. 📂 Article 📅 1966 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 24 KB

Quantitative infrared determination of l

✍ R. G. Zhbankov; N. I. Garbuz; F. F. Derbentsev; V. P. Krotkevich 📂 Article 📅 1966 🏛 Springer US 🌐 English ⚖ 311 KB