Contents and structural features of water-extractable arabinogalactan in wheat flour fractions
- Author
- LOOSVELD, A.-M. A1 ; GROBET, P. J2 ; DELCOUR, J. A1
[1] Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, 3001 Heverlee, Belgium
[2] Center for Surface Chemistry and Catalysis, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, 3001 Heverlee, Belgium - Source
Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 6, pp 1998-2002 ; ref : 30 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse qualitative Analyse quantitative Arabinogalactane Composition chimique Cultivar Etude comparative Farine blé Fractionnement Mouture Arabinoxylane Farine céréale Pentosane Polyoside
- Keyword (en)
- Qualitative analysis Quantitative analysis Arabinogalactan Chemical composition Cultivar Comparative study Wheat flour Fractionation Grain milling Cereal flour Pentosane Polysaccharide
- Keyword (es)
- Análisis cualitativo Análisis cuantitativo Arabinogalactano Composición química Cultivar Estudio comparativo Harina trigo Fraccionamiento Molienda Harina cereal Pentosano Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2703732
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf960901k 
https://dx.doi.org/10.1021/jf960901k
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