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dc.contributor.authorPolizzotto, Louise May
dc.creatorPolizzotto, Louise Mayen
dc.date.accessioned2015-06-18T11:04:51Zen
dc.date.available2015-06-18T11:04:51Zen
dc.date.issued1981en
dc.identifier.urihttp://hdl.handle.net/10150/557782en
dc.language.isoen_USen
dc.publisherThe University of Arizona.en
dc.rightsCopyright © 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.en
dc.subjectHigh-fiber diet.en
dc.subjectFood -- Fiber content.en
dc.titleDietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptabilityen
dc.typetexten
dc.typeThesis-Reproduction (electronic)en
dc.identifier.oclc8719671en
thesis.degree.grantorUniversity of Arizonaen
thesis.degree.levelmastersen
thesis.degree.disciplineNutrition and Food Scienceen
thesis.degree.disciplineGraduate Collegeen
thesis.degree.nameM.S.en
dc.description.noteThis item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution images for any content in this item, please contact us at repository@u.library.arizona.edu.en
dc.identifier.bibrecord.b13920467en
dc.identifier.callnumberE9791 1981 388en
refterms.dateFOA2018-08-15T18:32:23Z


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