Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEffects of cooking in solutions of varying pH on the dietary fiber composition and texture of vegetablesAuthorsBrandt, L. M.; Zabik, M. E.; Jeltema, B. D.; Jeltema, M. A.SubjectsFOOD industry; HYDROGEN-ion concentrationPublicationJournal of Food Science (Wiley-Blackwell), 1984, Vol 49, Issue 3, p900ISSN0022-1147Publication typeArticleDOI10.1111/j.1365-2621.1984.tb13237.x