Susan Sungsoo Cho, "Fiber Ingredients: Food Applications and Health Benefits"
CRC; 1 edition (June 18, 2009) | English | ISBN: 1421247846 | 480 pages | PDF | 4.28 MB
CRC; 1 edition (June 18, 2009) | English | ISBN: 1421247846 | 480 pages | PDF | 4.28 MB
Fiber is recognized as a shortfall nutrient in many developed countries and more than 90 percent of the American population does not get enough. It falls on food product developers to formulate attractive high fiber foods and health professionals to recommend these high fiber foods to improve the American diet and therefore improve overall public health.