טוען...
Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure
In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic aci...
שמור ב:
| הוצא לאור ב: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI
2013
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6269794/ https://ncbi.nlm.nih.gov/pubmed/23863779 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules18078417 |
| תגים: |
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