Inulin: Biochemistry, Food Sources and Health Implications: Biochemistry, Food Sources & Health Implications (Biochemistry Research Trends) - Hardcover

Inhaltsangabe

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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