Although many of us tend to think of fiber as a single component, it is itself made up of different components, including lignin, cellulose, hemicellulose, and pectin. Click download to read the complete article.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Following is a brief introduction to the Interpretation of pastling curves for starch-based samples testing using your RVA 4500. A heat-hold-cool cooking cycle is assumed. A good textbook covering polymer hydrocolloids should provide further information on these processes and on starch chemistry, modification and uses.READ MORE
The quality of alfalfa hay used as feed, can be determined from the ADF, NDF, Relative Feed Value, TDN and crude protein levels.READ MORE
by Dr. Jane Caldwell & Brian Hodges Twenty-first-century consumers, processors, co-packers and regulators need to verify the identity of meats for a variety of nutritional, personal, religious, safety, regulatory, and ethical reasons. Many consumers have taboos and religious laws concerning species fit for consumption. Download the white paper to read on:READ MORE