4S. T. Thed, Changes of dietary fiber and starch composition of processed potato products during domestic cooking[J]. Food chemistry, 1995(52):301-304.
5Y. Lario, E. Sendra, J. García -Pérez, et al. Preparation of high dietary fiber powder from lemon juice by-products[J], Innovative Food Science and Emerging Technologies 2004 (5):113–117.
7[4]Joshi V K,Kaushal N K,Thakur N S.Apple pomace sauce-development and quality of fresh and products[J].Journal of Food Science and Techology,India,1996,33(5):414-417.
8[5]Hwang J K,Kim C T,Kim C J.Solubilization of apple pomace by extrusion as an improved pectic extraction method[J].1996 IFT Annual Meeting:Book of Abstracts,1996.111-112.
9[6]Tran C T,Mitchell D A.Pineapple waste-a novel substrate for citric acid production by solid-state fermentation[J].Biotechnology-Letters,1995,17(10):1107-1110.
10[7]Joshi V K,Sandhu D K.Preparation and evalution of an animal feed byproduct produced by sold-state fermentation of apple pomace[J].Bioresource-Tchnology,1995,56(2/3):251-255.
