Fiber i vegetabilske ingredienser

dc.contributor.author	Krakeli, Tor-Arne
dc.date.accessioned	2020-11-13T10:24:33Z
dc.date.available	2020-11-13T10:24:33Z
dc.date.created	2020-10-26T10:28:41Z
dc.date.issued	2020
dc.identifier.isbn	978-82-8296-655-9
dc.identifier.uri	https://hdl.handle.net/11250/2687761
dc.description.abstract	På bakgrunn av utfordringer med finmalte vegetabilske ingredienser har det blitt gjennomført en optimalisering av metoden A 104 ANKOM fiber med fokus på disse prøvetypene. Denne optimaliseringen innebærer en endring i vasketrinnene på den automatiserte fiberanalysatoren ANKOM2000.
dc.description.abstract	Based on challenges with fine grinded plant-based ingredients, an optimalization in the method A 104 ANKOM fiber has been carried out with focus on these products. This optimalization involves a change in the washing steps in the automated fiber analyzer ANKOM2000.
dc.language.iso	mis
dc.publisher	Nofima AS
dc.relation.ispartof	Nofima rapportserie
dc.relation.ispartofseries	Nofima rapportserie
dc.relation.uri	https://nofimaas.sharepoint.com/:b:/s/public/EXWos7L5qB1Gj3npGrN7is0BAHNbR38e3ZMTn9mO7ZEvWA?e=9pr2S0
dc.title	Fiber i vegetabilske ingredienser
dc.title.alternative	Fiber in plant-based ingredients
dc.type	Research report
dc.description.version	publishedVersion
dc.source.pagenumber	18
dc.source.issue	38/2020
dc.identifier.cristin	1842183
dc.relation.project	Nofima AS: 11277
cristin.ispublished	true
cristin.fulltext	original