Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

Raymond Wei Wern Chong, Malcolm Ball, Christopher McRae, Nicolle H. Packer^*

^*Corresponding author for this work

Faculty of Science and Engineering

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

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ARC Training Centre for Molecular Technology in the Food Industry
Haynes, P., Packer, N., Nevalainen, H., Paulsen, I., Willows, R., Raftos, D., Molloy, M., Te'o, J., Atwell, B., O'Connor, W., Quail, K., Hobba, G., Ball, M., MQRES, M. & Sunna, A.
21/05/13 → 30/09/17
Project: Research