Cell-wall polysaccharides of rye-derived wheats: Investigations of the biochemical causes of dough stickiness-Reference-Cited by-同舟云学术

Cell-wall polysaccharides of rye-derived wheats: Investigations of the biochemical causes of dough stickiness

Published:1989-01 Issue:4 Volume:34 Page:309-316
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Henry R.J.,Martin D.J.,Stewart B.G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

1. Minor constituents of wheat flour: The pentosans;Amado,1985

2. (1 → 3),(1 → 4)-β-d-Glucan content of Triticum grains;Beresford;J. Cereal Sci.,1983

3. Effect of IB/IR chromosome translocation on milling and quality characteristics of bread wheats;Dhaliwal;Cereal Chem.,1987

4. Protein composition and pentosan content in relation to dough stickiness of IB/IR translocation wheats;Dhaliwal;Cereal Chem.,1988

5. A method for the routine determination of the monosaccharide composition of plant cell-wall preparations by gas chromatography;Harris;Journal of the Association of Official Analytical Chemists,1988

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