Inulin (INL) is produced by several different plants. Inulins are polysaccharides and are of interest for the development of healthy products because they simultaneously respond to a variety of consumer demands. It is fibre-enriched, prebiotic, low in fat and low in sugar. This book discusses the food sources, the biochemistry and health implications of inulin.
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Formato PDF ● Páginas 167 ● ISBN 9781634639972 ● Editor Michael G Marlow ● Editorial Nova Science Publishers ● Publicado 2015 ● Descargable 3 veces ● Divisa EUR ● ID 7229095 ● Protección de copia Adobe DRM
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