Viscosity of β-D-Glucan as a Factor in the Enzymatic Improvement of Barley for Chicks
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/62/5/853/4448671/poultrysci62-0853.pdf
Reference24 articles.
1. Effect of adding enzymes to barley diets at different ages on pullet and laying hen performance;Berg;Poultry Sci.,1961
2. Analysis of cellulase proteins by high-performance liquid chromatography;Bissett;J. Chromatogr.,1979
3. Studies of viscosity as the probable factor involved in the improvement of certain barleys for chicks by enzyme supplementation;Burnett;Br. Poultry Sci.,1966
4. Composition, sequence and conformation of polymers and oligomers of glucose as revealed by carbon-13 nuclear magnetic resonance;Colson;J. Am. Chem. Soc.,1974
5. High-field 13C-N.M.R;Dais;spectroscopy of (3-D-glucans, amylopectin and glycogen. Carbohydr. Res.,1982
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