Cell-wall polysaccharides of rye-derived wheats: Investigations of the biochemical causes of dough stickiness
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 34 (4) , 309-316
- https://doi.org/10.1016/0308-8146(89)90107-6
Abstract
No abstract availableKeywords
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- (1→3), (1→4)-β-D-glucan content of Triticum grainsJournal of Cereal Science, 1983