✦ LIBER ✦

Sour dough fermentation of barley flours with varied content of mixed-linked (1→3), (1→4) β-d-glucans

✍ Scribed by I. Marklinder; L. Johansson

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Determination of Total (1→3),(1→4)-β-D-G

✍ P. Manzanares; J.M. Sendra 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 69 KB

Content and solubility of mixed-linked (

✍ Åman, Per; Graham, Hadden; Tilly, Ann-Christine 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 501 KB

Solubilisation of Mixed Linkage (1→3), (

✍ J.A. Robertson; G. Majsak-Newman; S.G. Ring; R.R. Selvendran 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 358 KB

Analysis of total and insoluble mixed-li

✍ Aaman, Per; Graham, Hadden 📂 Article 📅 1987 🏛 American Chemical Society 🌐 English ⚖ 710 KB

Enrichment of mixed-linked (1→3), (1→4)-

✍ B. Sundberg; A.-C. Tilly; P. Åman 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 272 KB

Release of mixed linkage (1→3),(1→4) β-d

✍ J.A Robertson; G Majsak-Newman; S.G Ring 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 169 KB