The interaction between water-insoluble pentosan and gluten of the whole wheat-Reference-Cited by-同舟云学术

The interaction between water-insoluble pentosan and gluten of the whole wheat

Published:2009-03-13 Issue:2 Volume:229 Page:231-238
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Ma Fu-min,Wang Zhang,Xu Shi-ying,Lu Rong-rong

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-009-1041-0.pdf

Reference47 articles.

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2. Katina K, Salmenkallio-Marittla M, Partanen R, Forssell P, Autio K (2006) Lebenson Wiss Technol 39:479–491

3. Mai V, Flood A, Peters U, Lacey JV Jr, Schairer C, Schatzkin A (2003) Int J Epidemiol 32:234–239

4. USDA (2005) US Department of Agriculture. Department of Health and Human Services. Nutrition and Your Health: Dietary Guidelines for Americans. Washington, DC

5. British Nutrition Foundation (2003) Healthy eating: a whole diet approach

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