Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain

Author:

Buksa Krzysztof,Ziobro Rafał,Nowotna Anna,Praznik Werner,Gambuś Halina

Publisher

Springer Science and Business Media LLC

Subject

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

Reference43 articles.

1. Biliaderis CG, Izydorczyk MS, Rattan O (1995) Effect of arabinoxylans on bread-making quality of wheat flours. Food Chem 5:165–171

2. Michniewicz J, Biliaderis CG, Bushuk W (1991) Effect of added arabinoxylans on some physical and technological characteristics of dough and gluten. Cereal Chem 68:252–258

3. Cleemput G, Roels SP, Van Oort M, Grobet PJ, Delcour JA (1993) Heterogeneity in the structure of water-soluble arabinoxylans in European wheat flours of variable bread-making quality. Cereal Chem 70:324–329

4. Izydorczyk MS, Biliaderis CG (1995) Cereal arabinoxylans: advances in structure and physicochemical properties. Carbohydr Polym 28:33–48

5. Courtin CM, Delcour JA (1998) Physicochemical and characteristics of low molecular weight wheat derived arabinoxylans. J Agric Food Chem 46:4066–4073

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