Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality-Reference-Cited by-同舟云学术

Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality

Published:2010-03 Issue:1 Volume:119 Page:27-33
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Revanappa S.B.,Nandini C.D.,Salimath P.V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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3. Rapid sensitive determination of periodate;Avigad;Carbohydrate Research,1969

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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