Determination of carbohydrates in foods. I.—Available carbohydrate
- 1 June 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (6), 326-330
- https://doi.org/10.1002/jsfa.2740200602
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Patterns and trends in carbohydrate consumption and their relation to diseaseProceedings Of The Nutrition Society, 1964
- LEVELS OF DIETARY SUCROSE IN PATIENTS WITH OCCLUSIVE ATHEROSCLEROTIC DISEASEThe Lancet, 1964
- Basic physiological factors affecting calorie balanceProceedings Of The Nutrition Society, 1961
- The determination of digestible carbohydrates in poultry foodsThe Analyst, 1960
- An improved glucose-oxidase method for determining blood C.S.F. and urine glucose levelsClinica Chimica Acta; International Journal of Clinical Chemistry, 1959
- The proximate analysis of wheat flour carbohydrates. II.—The Analysis of the Carbohydrate Fractions of Different Flour TypesJournal of the Science of Food and Agriculture, 1956
- The application of the anthrone reagent to the estimation of starch in cerealsJournal of the Science of Food and Agriculture, 1956
- New Color Reactions for Determination of Sugars in PolysaccharidesPublished by Wiley ,1955
- Aniline Hydrogen Phthalate as a Spraying Reagent for Chromatography of SugarsNature, 1949
- The available carbohydrate of fruitsBiochemical Journal, 1935