Structural characteristics of the cold-water-soluble arabinoxylans from the white flour of the soft wheat variety Kadet - Concepedia

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Structural characteristics of the cold-water-soluble arabinoxylans from the white flour of the soft wheat variety Kadet

DOI Full Paper Access

64

Citations

34

References

1991

Year

Rainer A. Hoffmann, M. Roza, J. Maat, J.P. Kamerling, J.F.G. Vliegenthart

Carbohydrate Polymers

Food ChemistryStructural CharacteristicsWhite FlourCold-water-soluble ArabinoxylansGrain Quality

References

	Year	Citations

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