Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Author:

Izydorczyk M.S.,Dexter J.E.

Publisher

Elsevier BV

Subject

Food Science

Reference163 articles.

1. Barley endosperm cell walls contain a feruloylated arabinoxylan and a non-feruloylated β-glucan;Ahluwalia;Journal of Cereal Science,1986

2. American Dietetic Association (1993). Position of the American Dietetic Association: Health implications of dietary fiber. Journal of the American Dietetic Association, 93, 1446–1447.

3. Utilization of diverse hulless barley properties to maximize food product quality;Ames;Cereal Foods World,2006

4. Air classification of barley flours;Andersson;Cereal Chemistry,2000

5. Molecular weight and structure units of (1→3) (1→4)-β-d-glucans in dough and bread made from hull-less barley fractions;Andersson;Journal of Cereal Science,2004

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