[Advances in Food and Nutrition Research] Volume 55 || Chapter 4 Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities

✍ Scribed by (Lucy) Yu, Liangli

• Book ID: 120540961
• Publisher: Elsevier
• Year: 2008
• Tongue: English
• Weight: 740 KB
• Edition: 1
• Category: Article
• ISBN: 0123741203
• ISSN: 1043-4526
• DOI: 10.1016/S1043-4526(08)00404-X

✦ Synopsis

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Key Features:
*The latest in important information for food scientists and nutritionists
*Articles are peer-reviewed by a panel of respected scientists
*The go-to series since 1948