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This article in CS

  1. Vol. 9 No. 6, p. 691-692
     
    Received: Mar 12, 1969
    Published: Nov, 1969


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doi:10.2135/cropsci1969.0011183X000900060003x

Effects of Fineness of Grind and Periodic Agitation on Total Available Carbohydrate Values Obtained by Enzyme Saccharification1

  1. L. J. Greub and
  2. W. F. Wedin2

Abstract

Abstract

Grinding alfalfa and birdsfoot trefoil root samples to pass through 18-, 40-, or 80-mesh screens had no effect on TAC values except for late summer and autumn samples wherein TAC levels were high and starch was a major constituent. Periodic agitation during enzyme saccharification usually did not increase TAC values.

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