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Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion

2008 master's thesis by Margaret Anne Brennan at Massey University
Place master_s_thesis Q112877049
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Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion

Summary

Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion is a master's thesis[1].

Key Facts

  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion authored the possibility of fibre lowering the glycaemic index of foods post extrusion — author (P50): Margaret Brennan[2].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's instance of is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — instance of (P31): master's thesis[3].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's publisher is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — publisher (P123): Massey Research Online[4].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's language of work or name is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — language of work or name (P407): English[5].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's country of origin is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — country of origin (P495): New Zealand[6].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's publication date is recorded as +2008-00-00T00:00:00Z[7].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's main subject is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — main subject (P921): food processing[8].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's main subject is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — main subject (P921): nutrition[9].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's main subject is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — main subject (P921): starch[10].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's main subject is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — main subject (P921): breakfast cereal[11].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's Handle ID is recorded as 10179/829[12].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's title is recorded as Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion[13].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's copyright holder is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — copyright holder (P3931): Margaret Brennan[14].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's thesis submitted to is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — thesis submitted to (P4101): Massey University[15].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's on focus list of Wikimedia project is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — on focus list of Wikimedia project (P5008): NZThesisProject[16].
  • Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's copyright status is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — copyright status (P6216): copyrighted[17].

Body

Designation and Status

Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion's instance of is recorded as the possibility of fibre lowering the glycaemic index of foods post extrusion — instance of (P31): master's thesis[3].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [3] ↑ . wikidata.org.
  2. [2] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  3. [4] ↑ . wikidata.org.
  4. [5] ↑ . wikidata.org.
  5. [6] ↑ . wikidata.org.
  6. [7] ↑ . wikidata.org.
  7. [8] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  8. [9] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  9. [10] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  10. [11] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  11. [12] ↑ . wikidata.org.
  12. [13] ↑ . wikidata.org.
  13. [14] ↑ . wikidata.org.
  14. [15] ↑ . wikidata.org.
  15. [16] ↑ . wikidata.org.
  16. [17] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion. Retrieved May 3, 2026, from https://4ort.xyz/entity/dietary-fibres-and-their-properties-the-possibility-of-fibre-lowering-the-glycaemic-index-of-foods-post-extrusion
MLA “Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/dietary-fibres-and-their-properties-the-possibility-of-fibre-lowering-the-glycaemic-index-of-foods-post-extrusion.
BibTeX @misc{4ortxyz_dietary-fibres-and-their-properties-the-possibility-of-fibre-lowering-the-glycaemic-index-of-foods-post-extrusion_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Dietary fibres and their properties : the possibility of fibre lowering the glycaemic index of foods post extrusion}}, year = {2026}, url = {https://4ort.xyz/entity/dietary-fibres-and-their-properties-the-possibility-of-fibre-lowering-the-glycaemic-index-of-foods-post-extrusion}, note = {Accessed: 2026-05-03}}
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