Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetables
Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by differe...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/3/590 |
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