Journal article

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

University of Melbourne Researchers

Grants

Funding Acknowledgements

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.