Nonstarch polysaccharide fractions of raw, processed and cooked carrots
By: by Sooyoun Kim.
Published: 1994
Language: eng
Number of pages: 57
Subjects: Carrots -- Composition.; Food -- Fiber content.; Food -- Polysaccharide content.
Notes: Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1995.

Includes bibliographical references (leaves 45-52).