Title:
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A new method for accurately measuring the amount of inulin in dairy products |
Author:
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Kristo, E.; Foo, A.; Hill, A.R.; Corredig, M.; Institute for Community Engaged Scholarship
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Abstract:
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The amount of inulin in dairy products can be accurately measured by adding inulinase and measuring the amount of glucose and fructose that is produced by the breakdown of inulin. |
Description:
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This summary is a project of the Institute for Community Engaged
Scholarship (ICES) at the University of Guelph, with project partners:
the Business Development Office (BDO), SPARK Program at the
University of Guelph, and Knowledge Mobilization Unit at York
University. This project is part of the Pan-Canadian Research
Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research |
URI:
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http://hdl.handle.net/10214/4931
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Date:
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2012-12-17 |
Terms of Use:
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