Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin
Deshani C Mudannayake, Kuruppu MS Wimalasiri, Kahandage FST Silva, Said Ajlouni
Journal of Food Science | WILEY | Published : 2015
Special gratitude goes to Prof. Piyal Marasinghe, Associate Professor, Department of Ayurveda, Sri Lanka for his valuable support in identification of plants. The authors acknowledge Dr. K.H. Sarananda, Food Research Unit, Gannoruwa, Sri Lanka, for providing facilities for spray drying. The HETC project, Sri Lanka, is acknowledged for funding this research.