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  Structural variability of arabinoxylans from wheat flour. Comparison of water-extractable and xylanase-extractable arabinoxylans
 
 
Title: Structural variability of arabinoxylans from wheat flour. Comparison of water-extractable and xylanase-extractable arabinoxylans
Author: Ordaz-Ortiz, J.J.
Saulnier, L.
Appeared in: Journal of cereal science
Paging: Volume 42 (2005) nr. 1 pages 7 p.
Year: 2005
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 11 of 14 found articles
 
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