Structural characteristics of the warm-water-soluble arabinoxylans from the tailings of the soft wheat variety Kadet

Author:

Hoffmann R.A.,Roza M.,Maat J.,Kamerling J.P.,Vliegenthart J.F.G.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference20 articles.

1. Minor Constituents of Wheat Flour: The Pentosans;Amadò,1985

2. Isolation and Chemical Characterization of Water-Soluble Arabinoxylans in Rye Grain;Bengtsson;Carbohydr. Polym.,1990

3. A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein utilizing the Principle of Protein-Dye binding;Bradford;Anal. Biochem.,1976

4. Characterization of Pentosans from Different Wheat Flour Classes and of Their Gelling Capacity;Ciacco;Cereal Chem.,1982

5. Determination of Non-Starch Polysaccharides in Cereal Products by Gas-Liquid Chromatography of Constituent Sugars;Englyst,1985

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