THE DETERMINATION OF FIBER IN PROCESSED CEREAL FOODS BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY

被引：0

作者：

BAKER, D

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：217 / 219

页数：3

共 8 条

[1] FIBER IN BREAKFAST CEREALS [J].

BAKER, D ;

HOLDEN, JM .

[2]

Baker D., 1979, DIETARY FIBERS CHEM, P67

LI, BW ;

SCHUHMANN, PJ .

[4]

Norris K. H., 1978, In 'Cereals 78: Better nutrition for the world's millions' [see FSTA (1981) 13 9M883]., P245

[5]

Norris K.H., 1965, HUMIDITY MOISTURE ME, P19

[6] PREDICTING FORAGE QUALITY BY INFRARED REFLECTANCE SPECTROSCOPY [J].

NORRIS, KH ;

BARNES, RF ;

MOORE, JE ;

SHENK, JS .

[7]

NORRIS KH, 1977, CEREAL FOOD WORLD, V22, P461

[8]

1969, AACC3220 METH