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EVALUATION OF MONO-, DI- AND OLIGO-SACCHARIDES OF STAPLE INDIAN GRAIN FLOURS

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Figure

Figure 1  A pictorial presentation of various staple Indian grain flours used in this study
Figure 2  A typical chromatographic separation of sugar standards. A. Representative HPLC chromatograms illustrating the separation of sugar standards: glucose, galactose, fructose, sucrose, raffinose, stachyose and verbascose
Figure 3  A typical chromatographic separation of ethanol soluble sugar extracts. Representative HPLC chromatograms showing the separation of ethanol soluble sugar extracts from various flours
Table 2 Calorimetric and HPLC based estimation of water soluble saccharides in tested Indian floursSample   Method Verbascose Stachyose Raffinose *Total RFOs Sucrose

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