Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread
Author:
Affiliation:
1. Department of Food Science, Swedish University of Agricultural Sciences (SLU), Post Office Box 7051, SE-750 07 Uppsala, Sweden
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801280f
Reference25 articles.
1. Effects of genotype and harvest year on content and composition of dietary fibre in rye (Secale cereale L) grain
2. Process-induced changes on bioactive compounds in whole grain rye
3. Contents of Phenolic Acids, Alkyl- and Alkenylresorcinols, and Avenanthramides in Commercial Grain Products
4. Rye bread and other rye products
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