Many American diets fall short of meeting nutritional guidelines. This results in burgeoning obesity rates and health problems across the nation. Statistics show that most Americans consume only half of the daily recommended amount of dietary fiber. Now, a research team at the University of Missouri is addressing the fiber deficit by including citrus fiber in ground beef while retaining the quality and taste of the meat. Ayca Gedikoglu, a doctoral student studying ...You have just read an article categorized health
titled Nutritional Quality In Meatballs Improves On Adding Citrus Fiber.
Written by:
editor - Thursday, October 17, 2013
There are currently no comments for "Nutritional Quality In Meatballs Improves On Adding Citrus Fiber"
Post a Comment