Technological and Analytical Methods for Arabinoxylan Quantification from Cereals
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.749207
Reference98 articles.
1. Solution properties of wheat-flour arabinoxylans and enzymically modified arabinoxylans
2. Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal florain vitro
3. Extraction and purification of arabinoxylan from destarched wheat bran in a pilot scale
4. Xylanase‐Mediated Hydrolysis of Wheat Bran: Evidence for Subcellular Heterogeneity of Cell Walls
5. Rheological properties and baking performance of rye dough as affected by transglutaminase
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