Agrotermos

Preferred term

oat bran

Oat Bran is the food which is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by sieving bolting, and/or other suitable means into fractions such that the oat bran fraction is not more than 50% of the original starting material and has a total betaglucan content of at least 5.5% (dry-weight basis) and a total dietary fiber content of at least 16.0% (dry-weight basis), and such that at least one-third of the total dietary fiber is soluble fiber.

farelo

English

Created

2017-12-08T10:58:08Z

Last modified

2018-01-15T17:19:33Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

2128283a

oat bran
Created

2017-12-08T11:40:18Z

Last modified

2018-01-15T17:28:20Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

23dbd64c

bran of oats

French

Created

2018-01-15T16:03:07Z

Last modified

2018-01-15T17:28:20Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

2128283a

son d'avoine

Spanish

Created

2018-01-15T16:01:46Z

Last modified

2022-11-04T14:33:24

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

2128283a

Salvado de avena

URI

http://aims.fao.org/aos/agrovoc/c_2128283a

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Created 12/8/17, 10:58 AM, last modified 5/20/24, 11:07 AM