The proximate analysis of wheat flour carbohydrates. III.—the estimation of the hemicellulose fraction-Reference-Cited by-同舟云学术

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The proximate analysis of wheat flour carbohydrates. III.—the estimation of the hemicellulose fraction

Published:1957-12 Issue:12 Volume:8 Page:715-721
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Fraser J. R.,Holmes D. C.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

1. CONSTITUTION OF A HEMICELLULOSE FROM WHEAT BRAN

2. NON-STARCHY POLYSACCHARIDES OF CEREAL GRAINS V. SOME HEMICELLULOSE FRACTIONS

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1. Studies on pasting and structural characteristics of thermally treated wheat germ;European Food Research and Technology;2006-07-21

2. Biomethanation of white rotted and brown rotted rice straw;Bioprocess Engineering;1999

3. Microstructure of Frankfurters Extended with Wheat Germ Proteins;Journal of Food Science;1994-05

4. QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT GERM PROTEIN FLOUR;Journal of Food Quality;1994-04

5. Characterization of White-Rotted and Brown-Rotted Rice Straw by X-Ray Photoelectron Spectroscopy;Holzforschung;1992-01

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