Science and technology of fibers in food systems Jorge Welti-Chanes, Sergio O. Serna Saldívar, Osvaldo H. Campanella, Viridiana Tejada-Ortigoza, editors.
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process a...
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