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2. AOAC official method 942.15 acidity (titratable) of fruit products. Official methods of analysis of the AOAC international;AOAC,2000
3. AOAC official method 923.03 ash of flour. Gaithersburg, Maryland: AOAC International. Official methods of analysis of the AOAC international;AOAC,2005
4. AOAC official method 925.45 loss on drying (moisture) in sugars. Official methods of analysis of the AOAC international;AOAC,2008
5. Unrefined, dried apple pomace as a potential food ingredient;Carson;Journal of Food Science,1994