Structural Variation and Levels of Water-Extractable Arabinogalactan-Peptide in European Wheat Flours-Reference-Cited by-同舟云学术

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Structural Variation and Levels of Water-Extractable Arabinogalactan-Peptide in European Wheat Flours

Published:1998-11 Issue:6 Volume:75 Page:815-819
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Loosveld A.¹²,Maes C.¹,van Casteren W. H. M.³,Schols H. A.³,Grobet P. J.⁴,Delcour J. A.¹

Affiliation:

1. Katholieke Universiteit Leuven, Laboratory of Food Chemistry, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.

2. Corresponding author. E-mail: annemie.loosveld@agr.kuleuven.ac.be

3. Department of Food Science, Wageningen Agricultural University, P.O. Box 6700 EV, Wageningen, The Netherlands.

4. Center for Surface Chemistry and Catalysis, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. Natural Variations in the Contents of Structural Elements of Water-extractable Non-starch Polysaccharides in White Flour

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