| http://www.w3.org/ns/prov#value | - The percentage of each individual sugar identified, expressed as a percentage of the total sugars, is calculated as follows: % Individual Sugar = [Individual Sugar/*(Fructose + Glucose + Melezitose + Sucrose + Trehalulose)] x 100 PROCESSING STICKY COTTTON ??? 4 Page 1 2 3 4 The correlations between fiber and flat strips are significant for all sugars except sucrose, showing that the individual sug
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