Oxidative gelation of solvent-accessible arabinoxylans is the predominant consequence of extensive chlorination of soft wheat flour

Cereal Chemistry

Volumn 86, Issue 4, 2009, Pages 421-424

  Kweon, Meera ^a   Slade, Louise ^b   Levine, Harry ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Food Polymer Science Consultancy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION;

ARABINOXYLANS; WHEAT FLOURS;

BIOTECHNOLOGY;

TRITICUM AESTIVUM;

EID: 68849091289     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-4-0421     Document Type: Article

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