E. Barton-Wright's scientific contributions

Publication (1)

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... The available carbohydrate content was defined as the sum of available starch and sugars. DF was determined as described by Asp et al. [23], protein was analyzed by the Kjeldahl method [24], and fat was analyzed using the Fat in Flour-Mojonnier method (AOAC (Association of Official Analytical Chemists) official methods of analysis (2000, no. 922.06 " fat in flour " .) ...