Content, structure and viscosity of soluble arabinoxylans in rye grain from several countries
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
1. Periodate oxidation and degradation studies on the major water-soluble arabinoxylan in rye grain
2. Solution properties of wheat-flour arabinoxylans and enzymically modified arabinoxylans
3. Isolation, partial characterization, and antinutritional activity of a factor (pentosans) in rye grain
4. Isolation and chemical characterization of water-soluble arabinoxylans in rye grain
5. Structural studies on water-soluble arabinoxylans in rye grain using enzymatic hydrolysis
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