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Composition of varieties of chestnuts from Galicia (Spain)



Composition of varieties of chestnuts from Galicia (Spain)



Food Chemistry 84(3): 401-404



The nutrient composition of 15 widespread varieties of chestnuts from the region of Verin-Monterrei was studied in order to establish their suitability for industrial transformation. We found that practically all of them showed a moisture content greater than 50%. Starch was the major nutrient. Contents of sucrose were in the normal range for this kind of product. Glucose and fructose were detected, although in very low concentrations.

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Accession: 004084796

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DOI: 10.1016/s0308-8146(03)00249-8


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