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2009, ISBN 9781420043846, xiii, 499
Book
2014, ISBN 9781466571815, xvii, 494
"In a web search for 'sugar factory,' the site that most closely resembled a factory that makes sugar was a large sugar refinery and its expansion plans in New... 
TECHNOLOGY & ENGINEERING / Food Science | Polysaccharides | Plant fibers | Nutritive Value | pharmacology | Dietary Fiber | Fiber in human nutrition | MEDICAL / Nutrition
Book
2017, Food science and technology, ISBN 9781119138051, 375
Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases... 
Food - Fiber content - Analysis | Functional foods | Food
eBook
Nature communications, ISSN 2041-1723, 04/2015, Volume 6, Issue 1, pp. 6342 - 6342
Journal Article
2012, ISBN 9781439899298, xviii, 539
"Preface Fiber offers a variety of health benefits and is essential to reduce the risk of such chronic diseases as diabetes, obesity, cardiovascular disease, and diverticulitis... 
Nutritional Requirements | Dietary Fiber | Congresses as Topic | Fiber in human nutrition | analysis | therapeutic use
Book
Journal of food science and technology, ISSN 0975-8402, 04/2011, Volume 49, Issue 3, pp. 255 - 266
Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances... 
Physico-chemical | Chemistry | Food Science | Nutrition | Chemistry/Food Science, general | Functional foods | Analysis | Classification | Dietary fibre | Processing | Physicochemical | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Statistical analysis | Food products | Dietary fiber | Functional foods & nutraceuticals | Review
Journal Article
Journal of cereal science, ISSN 0733-5210, 2010, Volume 52, Issue 1, pp. 59 - 64
.... The results show that fibre–gluten interactions are the main cause for the negative effects of fibres, rather than dilution... 
Dietary fibre | Bread quality | Gluten | Wheat bran | water unextractable solids | brown bread | breadmaking | layers | loaf volume | phenolic-acid | grain | phytate | pentosans | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Wheat | Quality management | Life Sciences | Food engineering
Journal Article