Variation in the degree of D-Xylose substitution in arabinoxylans extracted from a European wheat flour-Reference-Cited by-同舟云学术

Variation in the degree of D-Xylose substitution in arabinoxylans extracted from a European wheat flour

Published:1995-07 Issue:1 Volume:22 Page:73-84
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cleemput G.,van Oort M.,Hessing M.,Bergmans M.E.F.,Gruppen H.,Grobe P.J.,Delcour J.A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

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3. Pentosans of wheat endosperm;Kulp;Cereal Science Today,1968

4. Pentosans of wheat endosperm;Kulp;Cereal Science Today,1968

5. Waterbinding capacity of wheat flour crude pentosans and their relation to mixing characteristics of dough;Jelaca;Cereal Chemistry,1971

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