Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 2004-2008

  Andersson, Roger ^a   Fransson, Gunnel ^a   Tietjen, Markus ^a   Åman, Per ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

glucan; Arabinoxylan; Dietary fiber; Molecular weight; Rye bread; Rye kernels

Indexed keywords

ARABINOXYLAN; BETA GLUCAN; XYLAN;

ARTICLE; BREAD; CHEMISTRY; DIETARY FIBER; FLOUR; MOLECULAR WEIGHT; RYE;

BETA-GLUCANS; BREAD; DIETARY FIBER; FLOUR; MOLECULAR WEIGHT; SECALE CEREALE; XYLANS;

SECALE CEREALE;

EID: 64549111722     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801280f     Document Type: Article

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