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

Jian XIONGHengyuan WUJun YE2019-05-202019-05-202017Food Sci. Technol, Campinas, 37(4): 593-598, Oct.-Dec. 20170101-2061http://hdl.handle.net/123456789/7512encoconuthydrolysisdietary fiberVariation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperatureArticle