Solution properties of wheat-flour arabinoxylans and enzymically modified arabinoxylans
- 1 December 1979
- journal article
- Published by Elsevier in Carbohydrate Research
- Vol. 77 (1) , 191-204
- https://doi.org/10.1016/s0008-6215(00)83805-7
Abstract
No abstract availableThis publication has 36 references indexed in Scilit:
- Galactomannan structure and β-mannanase and β-mannosidase activity in germinating legume seedsPhytochemistry, 1975
- A comparison of five methods for obtaining the intrinsic viscosity of bovine serum albuminBiopolymers, 1974
- N.m.r. of agarose gelsFaraday Discussions of the Chemical Society, 1974
- Structure of β,D(1–>4′)‐xylan hydrateBiopolymers, 1972
- Studies on the hydration of Escherichia coli ribosomes by nuclear magnetic resonanceJournal of Molecular Biology, 1972
- Structure of β-D-(1→4′)Xylan HydrateNature, 1971
- Studies on the Hemicellulases Part II. The Mode of Action of Three Hemicellulases Produced from Aspergillus niger van Tieghem sp. (I)Journal of the agricultural chemical society of Japan, 1971
- Characterization of Water‐Soluble Wheat Flour PentosansJournal of Food Science, 1968
- β-1,3-Glucan hydrolases from the grape vine (Vitis vinifera) and other plantsPhytochemistry, 1962
- Substrate Cleavage Point of the α- and β-Amylases1Journal of the American Chemical Society, 1959