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Refinado por: assunto: Food Industries remover
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1
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
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Artigo
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Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study

McCleary, B.V. (Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland.) ; Gibson, T.S ; Mugford, D.C

Journal of AOAC International, 1997-05, Vol.80 (3), p.571-579 [Periódico revisado por pares]

Gaithersburg, MD: AOAC International

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2
Preventing iron deficiency through food fortification
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Artigo
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Preventing iron deficiency through food fortification

Hurrell, R.F

Nutrition reviews, 1997-06, Vol.55 (6), p.210-222 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
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Artigo
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Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system

Beer, M.U ; Wood, P.J ; Weisz, J ; Fillion, N

Cereal chemistry, 1997-11, Vol.74 (6), p.705-709 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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4
Occurrence of fumonisins B1 and B2 in corn-based products from the Swiss market
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Artigo
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Occurrence of fumonisins B1 and B2 in corn-based products from the Swiss market

Pittet, Alain ; Parisod, Veronique ; Schellenberg, Marija

Journal of agricultural and food chemistry, 1992-08, Vol.40 (8), p.1352-1354 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Effects of Baking and Frying on the Fumonisin B1 Content of Corn-Based Foods
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Artigo
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Effects of Baking and Frying on the Fumonisin B1 Content of Corn-Based Foods

Jackson, Lauren S ; Katta, Sarath K ; Fingerhut, David D ; DeVries, Jonathan W ; Bullerman, Lloyd B

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12), p.4800-4805 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa
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Artigo
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Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa

Doko, M. Bruno ; Canet, C ; Brown, N ; Sydenham, Eric W ; Mpuchane, S ; Siame, Bupe A

Journal of agricultural and food chemistry, 1996-10, Vol.44 (10), p.3240-3243 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Stability of fumonisins in thermally processed corn products
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Artigo
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Stability of fumonisins in thermally processed corn products

Castelo, M.M. (University of Nebraska-Lincoln, Lincoln, NE.) ; Sumner, S.S ; Bullerman, L.B

Journal of food protection, 1998-08, Vol.61 (8), p.1030-1033 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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8
Additional Studies on Flavor Components of Corn Tortilla Chips
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Artigo
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Additional Studies on Flavor Components of Corn Tortilla Chips

Buttery, Ron G ; Ling, Louisa C

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2764-2769 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Flavor of cereal products--a review
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Artigo
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Flavor of cereal products--a review

Grosch, W ; Schieberle, P

Cereal chemistry, 1997-03, Vol.74 (2), p.91-97 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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10
Enzyme Immunoassay for Fumonisin B1 Applied to Corn-Based Food
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Artigo
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Enzyme Immunoassay for Fumonisin B1 Applied to Corn-Based Food

Usleber, Ewald ; Straka, Margit ; Terplan, Gerhard

Journal of agricultural and food chemistry, 1994-06, Vol.42 (6), p.1392-1396 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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