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Cereals-analysis
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3
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Simple chemical and biological methods used at Purdue University to evaluate cereals for protein quality
.
by
Mertz, ET.
; USA: Purdue University.
Subject:
Chemical assay
;
Biological assay
;
Cereals-analysis and evaluation
;
Cereals-protein quality
.
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Relevance: 16.69%
Nutritional value of cereal products, beans and starches
.
by
Bourne GH, ed.
; Basel, New York: S.Karger.
Subject:
Food handling
;
Legumees-analysis
;
Dietary fiber-analysis
;
Starch metabolism
;
Nutritive value
;
Starch-analysis
;
Beans-analysis
;
Cereals-analysis
.
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Relevance: 16.59%
The carotenoid content of foods with special reference to developing countries
.
by
West CE, et, al.
; Washington, D.C: Office of Nutrition Bureau for Research and Development, USAID, 1993.
Subject:
Carotenoids-food constituents
;
Eggs
;
Cereals analysis
;
Food analysis
;
Vegetables
;
Oils
;
Meat
;
Fruits
;
Fish
;
Fats
;
Dairy products
.
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Relevance: 14.10%
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