Structural features of a rye-bran arabinoxylan with a low degree of branching
- 1 June 1987
- journal article
- research article
- Published by Elsevier in Carbohydrate Research
- Vol. 163 (1) , 73-79
- https://doi.org/10.1016/0008-6215(87)80166-0
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
- Isolierung und Charakterisierung von Hemicellulosen aus RoggenkleieMolecular Nutrition & Food Research, 1987
- Dietary fibre fractions in cereal and cereal‐containing products in BritainJournal of the Science of Food and Agriculture, 1985
- Structural features of rice bran hemicellulosePhytochemistry, 1985
- Structural investigations on the non-starchy polysaccharides of oat branCarbohydrate Polymers, 1984
- Structure of hemicellulose isolated from rice endosperm cell wall: Mode of linkages and sequences in xyloglucan, .BETA.-glucan and arabinoxylan.Agricultural and Biological Chemistry, 1978
- Electrophoretic analysis of wheat and rye mixtures in meal, flour and baked goodsJournal of the Science of Food and Agriculture, 1976
- Water‐Soluble Pentosans in Flours Varying Widely in Bread‐Making PotentialJournal of Food Science, 1967
- Solution properties of birch xylan. II. Fractionation and configurationJournal of Polymer Science Part C: Polymer Symposia, 1963
- 712. The degradation of xylans by alkaliJournal of the Chemical Society, 1961
- 744. The constitution of a wheat-straw hemicelluloseJournal of the Chemical Society, 1956