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Weii Li is currently Professor of Food Technology at the University of Chester. She is a leading expert in the development of functional foods particularly bakery products. She has a considerable interest in the introduction of algae-sourced Omega-3, 6 and 9 fatty acids into foods and the development of arabinoxylans sourced from the milling waste of heat, rice and other cereal products as functional food components.
Functional Foods, algae-sourced Omega-3, 6 and 9 fatty acids