Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability
dc.contributor.author | Polizzotto, Louise May | |
dc.creator | Polizzotto, Louise May | en |
dc.date.accessioned | 2015-06-18T11:04:51Z | en |
dc.date.available | 2015-06-18T11:04:51Z | en |
dc.date.issued | 1981 | en |
dc.identifier.uri | http://hdl.handle.net/10150/557782 | en |
dc.language.iso | en_US | en |
dc.publisher | The University of Arizona. | en |
dc.rights | 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. | en |
dc.subject | High-fiber diet. | en |
dc.subject | Food -- Fiber content. | en |
dc.title | Dietary fiber sources: their incorporation in muffins, effects of processing, and consumer acceptability | en |
dc.type | text | en |
dc.type | Thesis-Reproduction (electronic) | en |
dc.identifier.oclc | 8719671 | en |
thesis.degree.grantor | University of Arizona | en |
thesis.degree.level | masters | en |
thesis.degree.discipline | Nutrition and Food Science | en |
thesis.degree.discipline | Graduate College | en |
thesis.degree.name | M.S. | en |
dc.description.note | This 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 | .b13920467 | en |
dc.identifier.callnumber | E9791 1981 388 | en |
refterms.dateFOA | 2018-08-15T18:32:23Z |