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Subject: Fiber in human nutrition
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Subject: Food--Fiber content
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Theses
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Bran
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Food--Fiber content
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Food--Quality
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Muffins
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Vegetables
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Effect of bran sources and bran particle sizes on quality attributes of cholesterol-free, low-salt muffins
Daubenmire, Sandy Wu
Text (1990)
Part of
Electronic Theses & Dissertations
Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables
Brandt, Laura Ann Morabito
Text (1983)
Part of
Electronic Theses & Dissertations
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