Molecular weight distribution and content of water-extractable β-glucan in rye crisp bread

Journal of Cereal Science

Volumn 47, Issue 3, 2008, Pages 399-406

  Andersson, A A M ^a   Ruegg N ^a   Aman P ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Beta glucan; Crisp bread; Molecular weight; Oats; Rye

Indexed keywords

AVENA; SECALE CEREALE;

EID: 41949085842     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.05.008     Document Type: Article

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