Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber

By S. Raghavendra, S. R. R. Swamy, N. Rastogi, K. Raghavarao, Sourav Kumar, R. Tharanathan. 2006

314 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Physiology

View Paper: https://www.semanticscholar.org/paper/1c64af3835d8a810602b9f97e0ac05bc608b97b3

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1. L. Garcia-Amezquita
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Citations in the corpus

• Storage stability of a high dietary fibre powder from orange by‐products (2009, background): “This property has been related to the proportion of insoluble fibre and to structural modifications (Raghavendra et al., 2006).”
• Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients (2018, background): “DFC with higher oil absorption increases the flavor retention and the product yield after cooking (less shrinkage) where product usually loss most of the fat (Raghavendra et al. 2006).”