Studies on pentosans in Indian wheat (Triticum aestivum) varieties in relation to chapati making quality

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 896-902

  Revanappa, S B ^a   Bhagwat, S G ^b   Salimath, P V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Arabinoxylans; Chapati; Pentosans; Polysaccharides; Wheat

Indexed keywords

ARABINOSE; ARABINOXYLAN; BARIUM HYDROXIDE; CARBOHYDRATE; GLUCOSE; HEMICELLULOSE; HYDROXIDE; POLYSACCHARIDE; UNCLASSIFIED DRUG; XYLAN; XYLOSE;

ARTICLE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; INDIA; LIQUID CHROMATOGRAPHY; NONHUMAN; WHEAT;

TRITICUM AESTIVUM;

EID: 34248580416     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.024     Document Type: Article

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