Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability

Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability

Bibliographic Details
Main Author: Polizzotto, Louise May
Language:en_US
Published: The University of Arizona. 1981
Subjects:
High-fiber diet.
Food > Fiber content.
Online Access:http://hdl.handle.net/10150/557782
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record_format oai_dc
spelling ndltd-arizona.edu-oai-arizona.openrepository.com-10150-5577822015-10-23T05:44:31Z Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability Polizzotto, Louise May High-fiber diet. Food -- Fiber content. 1981 text Thesis-Reproduction (electronic) http://hdl.handle.net/10150/557782 8719671 .b13920467 E9791 1981 388 en_US Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. The University of Arizona.
collection NDLTD
language en_US
sources NDLTD
topic High-fiber diet.
Food -- Fiber content.
spellingShingle High-fiber diet.
Food -- Fiber content.
Polizzotto, Louise May
Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
author Polizzotto, Louise May
author_facet Polizzotto, Louise May
author_sort Polizzotto, Louise May
title Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
title_short Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
title_full Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
title_fullStr Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
title_full_unstemmed Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
title_sort dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
publisher The University of Arizona.
publishDate 1981
url http://hdl.handle.net/10150/557782
work_keys_str_mv AT polizzottolouisemay dietaryfibersourcestheirincorporationinmuffinseffectsofprocessingandconsumeracceptability
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