Lai, W.-F. orcid.org/0000-0003-0585-6396 (2023) Using Dietary Fiber in Food Product Development. Food Technology, 77 (3). pp. 45-47. ISSN 0015-6639
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 03 Jan 2024 15:57 |
Last Modified: | 11 Jan 2024 16:10 |
Published Version: | https://www.ift.org/news-and-publications/food-tec... |
Status: | Published |
Publisher: | Institute of Food Technologist |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:206972 |
Download not available
A full text copy of this item is not currently available from White Rose Research Online