✦ LIBER ✦

Oat β-glucan-amylodextrins: Preliminary preparations and biological properties

✍ Scribed by G. E. Inglett; R. K. Newman

Book ID: 105067242
Publisher: Springer US
Year: 1994
Tongue: English
Weight: 529 KB
Volume: 45
Category: Article
ISSN: 1573-9104
DOI: 10.1007/bf01091229

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Amylodextrins containing β-glucan from o

Amylodextrins containing β-glucan from oat flours and bran

✍ George E. Inglett 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 393 KB

Nonlinear viscoelastic solution properti

Nonlinear viscoelastic solution properties of oat-based β-glucan/amylodextrin blends

✍ C.J. Carriere; G.E. Inglett 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 186 KB

Impact of β-glucan and other oat flour c

Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals

✍ Ni Yao; Pamela J. White; Sajid Alavi 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 657 KB

Properties of the polyalcohol prepared f

Properties of the polyalcohol prepared from the β-d-glucan schizophyllan by periodate oxidation and borohydride reduction

✍ Detlev Schulz; Peter Rapp 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 550 KB

Enzymatic properties and kinetics of an

Enzymatic properties and kinetics of an endo-β-1,3-glucanase ofMitsuaria chitosanitabidaH12 and preparation of 1,3-β-d-glucooligosaccharides from yeast β-glucan

✍ Feng Duan; Xuemei Lu 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 245 KB

Preparation and properties of metabolica

Preparation and properties of metabolically 3H- or 13C-labeled (1 → 3)-β-d-glucan, SSG, from Sclerotinia sclerotiorum IFO 9395

✍ Masahiro Suda; Naohito Ohno; Yoshiyuki Adachi; Toshiro Yadomae 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 491 KB

Metabolically labeled (1 + 3)-p-o-glucan (SSG) obtained from the culture filtrate of Sclerotinia sclerotionun IF0 9395, with the radio c3H) or the stable isotope (r3C) was prepared. The specific radioactivity of 'H-SSG was increased in accordance with the amount of o-[3H]glucose added, and was 15-20