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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) sugars (11442) monosaccharides (4327) arabinose (183) galactose (280) glucose (3501) mannose (191) xylose (451) nutrition (23130) diet (12242) dietary fiber (630) Calendar Year Calendar Year Year (337475) 2013 (32153) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) cooked foods (1504) baked goods (1080) breads (646) plant products (54971) grain products (16322) grain foods (316) grains (14407) small grains (10194) wheat (4519) wheat products (5230) wheat (4519) Food and Human Nutrition Food and Human Nutrition foods (20022) cooked foods (1504) baked goods (1080) breads (646) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) sugars (11442) monosaccharides (4327) arabinose (183) galactose (280) glucose (3501) mannose (191) xylose (451) chemical compounds (78840) organic compounds (57444) alcohols (12943) ethanol (2217) chemistry (84737) physical chemistry (19414) phase transition (2960) evaporation (899) physicochemical properties (27179) molecular weight (2511) reaction chemistry (20939) chemical reactions (18979) hydrolysis (2576) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) grain foods (316) grains (14407) small grains (10194) wheat (4519) wheat products (5230) wheat (4519) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) evaporation (899) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices Author(s) of Article: Will be identified in next release Citation: Food chemistry 2013 v.140 no.3 pp. 574-580 Click to View: (Click to View) Date of Publication: 2013 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=484125 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 108258
