Structural Features of Arabinoxylans Extracted with Water at Different Temperatures from Two Rye Flours of Diverse Breadmaking Quality

✍ Scribed by Cyran, Malgorzata; Courtin, Christophe M.; Delcour, Jan A.

• Book ID: 126906206
• Publisher: American Chemical Society
• Year: 2003
• Tongue: English
• Weight: 270 KB
• Volume: 51
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0300487