Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature

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dc.contributor.authorJian XIONG
dc.contributor.authorHengyuan WU
dc.contributor.authorJun YE
dc.date.accessioned2019-05-20T05:06:52Z
dc.date.available2019-05-20T05:06:52Z
dc.date.issued2017
dc.identifier.citationFood Sci. Technol, Campinas, 37(4): 593-598, Oct.-Dec. 2017en_US
dc.identifier.issn0101-2061
dc.identifier.urihttp://hdl.handle.net/123456789/7512
dc.language.isoenen_US
dc.subjectcoconuten_US
dc.subjecthydrolysisen_US
dc.subjectdietary fiberen_US
dc.titleVariation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperatureen_US
dc.typeArticleen_US

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