Linking the chemistry and physics of food with health and nutrition
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Prebiotic effects of cassava fibre as an ingredient in cracker-like products

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Corresponding authors
a
Department of Technical Biocatalysis, University of Technology Hamburg-Harburg, Germany
E-mail: osundahunsi@tu-harburg.de, tosundahunsi@yahoo.com
b
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Food Funct., 2012,3, 159-163

DOI: 10.1039/C1FO10183H
Received 31 Aug 2011, Accepted 17 Oct 2011
First published online 22 Nov 2011
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