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Evaluation of non-starch polysaccharides and oligosaccharide content of
different soybean varieties (Glycine max) by near infrared spectroscopy Kristin Hollung,a Maregareth Øverland,b Jegor
Miladinovic,cHareld Martens,a,d,e Bjørg Naruma and Stefan
Sahlstr&#'x00F8;ma
aMatforsk,The Norwegian Food Research Institute, Osloveien 1, N-1430 Ås Norway. E-mail:
kristin.hollung@matforsk.no
bAquaculture Protein Centre, Centre of Excellence, PO Box 5003, N-1430 Ås, Norway
cInstitute of Field
and Vegeta ble Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia and Montenegro
dIKBM, Norwegian University of Life Sciences, N-1430 Ås,
Norway
eThe Royal Veterinary and Agricultural University, Frederiksberg, Denmark
ABSTRACT:
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