Structural variability of arabinoxylans from wheat flour. Comparison of water-extractable and xylanase-extractable arabinoxylans-Reference-Cited by-同舟云学术

Structural variability of arabinoxylans from wheat flour. Comparison of water-extractable and xylanase-extractable arabinoxylans

Published:2005-07 Issue:1 Volume:42 Page:119-125
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ordaz-Ortiz J.J.,Saulnier L.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference17 articles.

1. Natural variations in the contents of structural elements of water-extractable nonstarch polysaccharides in white flour;Andersson;Journal of Cereal Science,1994

2. Arabinoxylan and hydroxycinnamate content of wheat bran in relation to endoxylanase susceptibility;Beaugrand;Journal of Cereal Science,2004

3. Content, structure and viscosity of soluble arabinoxylans in rye grain from several countries;Bengtsson;Journal of the Science of Food and Agriculture,1992

4. Heterogeneity in the structure of water-soluble arabinoxylans in european wheat flours of variable bread-making quality;Cleemput;Cereal Chemistry,1993

5. Arabinoxylans and endoxylanases in wheat flour bread-making;Courtin;Journal of Cereal Science,2002

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