Water-Extractable and Water-Unextractable Arabinoxylans Affect Gluten Agglomeration Behavior during Wheat Flour Gluten−Starch Separation
Author:
Affiliation:
1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049041v
Reference34 articles.
1. Studies on lolium multiflorum endosperm in tissue culture II. Fine structure of cells and cell walls and the development of cell walls
2. Covalent Cross-Links in the Cell Wall
3. Solution properties of wheat-flour arabinoxylans and enzymically modified arabinoxylans
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