REVIEW: Rye Arabinoxylans: Molecular Structure, Physicochemical Properties and Physiological Effects in the Gastrointestinal Tract
Author:
Affiliation:
1. Aarhus University, Faculty of Agricultural Sciences, Department of Animal Health and Bioscience, Blichers Allé 20, DK‐8830 Tjele, Denmark.
2. Corresponding author. E‐mail:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1094/CCHEM-87-4-0353
Reference79 articles.
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2. In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran
3. Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread
4. Carbohydrate and lignin contents of plant materials used in animal feeding
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