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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) glycosides (3603) galactosides (17) sugars (11442) oligosaccharides (3214) stachyose (59) Calendar Year Calendar Year Year (337475) 2006 (23836) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) plant products (54971) legumes (5497) lentils (138) beans (1871) chickpeas (384) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) food processing (5550) cooking (1491) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) glycosides (3603) galactosides (17) sugars (11442) oligosaccharides (3214) stachyose (59) chemistry (84737) chemical composition (25538) carbohydrate composition (1189) fiber content (772) insoluble fiber (77) soluble fiber (106) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) legumes (5497) lentils (138) beans (1871) chickpeas (384) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) drying (1992) soaking (286) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of Industrial Dehydration on the Soluble Carbohydrates and Dietary Fiber Fractions in Legumes Author(s) of Article: Will be identified in next release Citation: Journal of agricultural and food chemistry 2006 v.54 no.20 pp. 7652-7657 Click to View: (Click to View) Date of Publication: 2006 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=692627 Name of Publication: Journal of agricultural and food chemistry Publishing Company: Will be identified in next release Accession Number: 233918
