Effect of bran sources and bran particle sizes on quality attributes of cholesterol-free, low-salt muffins

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Daubenmire, Sandy Wu

Date: 1990

Subjects: Bran
Fiber in human nutrition
Food--Fiber content
Food--Quality
Muffins

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xii, 134 pages

Permalink: https://doi.org/doi:10.25335/jv2t-hs20