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Water-soluble pentosans from rye : 1. Isolation, partial purification, and characterization = Les pentosanes hydrosolubles du seigle : 1. Isolement, purification partielle et caractérisationFENGLER, A. I; MARQUARDT, R. R.Cereal chemistry. 1988, Vol 65, Num 4, pp 291-297, issn 0009-0352Article

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Cereal pentosans : their estimation and significance. II. Pentosans and breadmaking characteristics of hard red winter wheat flours = Les pentosanes des céréales : leur évaluation et leur rôle. II. Les pentosanes et les aptitudes boulangères des farines de blé rouge d'hiverSHOGREN, M. D; HASHIMOTO, S; POMERANZ, Y et al.Cereal chemistry. 1987, Vol 64, Num 1, pp 35-38, issn 0009-0352Article

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Extract viscosity as an indirect assay for water-soluble pentosan content in ryeBOROS, D; MARQUARDT, R. R; SLOMINSKI, B. A et al.Cereal chemistry. 1993, Vol 70, Num 5, pp 575-580, issn 0009-0352Article

Conditions of lignin, hexosans and pentosans determination in selected lignocellulosic materialsPODGORSKA, E; TARGONSKI, Z.Acta Alimentaria Polonica. 1991, Vol 17, Num 3, pp 223-229, issn 0137-1495Article

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Kinetic study of pentosan solubility during heating and reacting processes of steam treatment of green bambooXIAOLIN LUO; XIAOJUAN MA; HUICHAO HU et al.Bioresource technology. 2013, Vol 130, pp 769-776, issn 0960-8524, 8 p.Article

Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractionsSAPIRSTEIN, Harry D; MINGWEI WANG; BETA, Trust et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 336-342, issn 0023-6438, 7 p.Article

The role of pentosans and starch in baking of wholemeal rye breadBUKSA, Krzysztof; NOWOTNA, Anna; PRAZNIK, Werner et al.Food research international. 2010, Vol 43, Num 8, pp 2045-2051, issn 0963-9969, 7 p.Article