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

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 6, 2007, Pages 2329-2341

  Cyran, Malgorzata R ^a   Saulnier, Luc ^b  

^a PLANT BREEDING AND ACCLIMATIZATION INSTITUTE NATIONAL RESEARCH INSTITUTE   (Poland)

^b INRA   (France)

Author keywords

Arabinoxylans; Fractionation; Hemicelluloses; Rye outer layers; Structural features

Indexed keywords

ARABINOXYLAN; HEMICELLULOSE; POLYSACCHARIDE; XYLAN;

ARTICLE; BREAD; CELL WALL; CHEMISTRY; COMPARATIVE STUDY; FRACTIONATION; INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANT SEED; RYE; SPECIES DIFFERENCE;

BREAD; CELL WALL; CHEMICAL FRACTIONATION; MAGNETIC RESONANCE SPECTROSCOPY; POLYSACCHARIDES; SECALE CEREALE; SEEDS; SPECIES SPECIFICITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; XYLANS;

SECALE CEREALE;

EID: 34147156840     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062473g     Document Type: Article

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