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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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