Structural features of arabinoxylans from sorghum having good roti-making quality-Reference-Cited by-同舟云学术

Structural features of arabinoxylans from sorghum having good roti-making quality

Published:2001-09 Issue:4 Volume:74 Page:417-422
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nandini Chilkunda D,Salimath Paramahans V

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. Investigation of the structure of a heteroxylan from the outer pericarp (Beeswing bran) of wheat kernel;Brillouet;Carbohydrate Research,1987

3. Properties and culinary properties of grain sorghum;Chandrasekar,1984

4. Alkaline extraction and characterisation of heteroxylans from maize bran;Chanliaud;Journal of Cereal Science,1995

5. Physico-chemical and functional properties of rye non-starch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and proteins on gluten starch loaf volumes;Delcour;Cereal Chemistry,1991

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