Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
This study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifug...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2016-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2016/6269302 |