4.2 Article

Extractability, structure and molecular weight of β-glucan from Canadian rye (Secale cereale L.) whole meal

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Association and structural diversity of hemicelluloses in the cell walls of rye outer layers: Comparison between two ryes with opposite breadmaking quality

Malgorzata R. Cyran et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

β-Glucan and mineral nutrient contents of cereals grown in Turkey

A Demirbas

FOOD CHEMISTRY (2005)

Article Chemistry, Applied

Oat bran fermentation by rye sourdough

L Degutyte-Fomins et al.

CEREAL CHEMISTRY (2002)

Article Chemistry, Applied

Evidence of intermolecular interactions of β-glucans and arabinoxylans

MS Izydorczyk et al.

CARBOHYDRATE POLYMERS (2000)