Characterisation of dietary fibre components in rye products

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 859-867

  Rakha, A ^a   Aman P ^a   Andersson, R ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Glucan; Arabinoxylan; Bread; Degree of polymerisation; Dietary fibre; Fructan; Milling fractions; Molecular weight; Rye

Indexed keywords

ARABINOGALACTAN; ARABINOXYLAN; BETA GLUCAN; CELLULOSE; FRUCTAN; LIGNIN; STARCH;

ARTICLE; BREAD; CONTROLLED STUDY; DIETARY FIBER; FLOUR; FOOD ANALYSIS; MOLECULAR WEIGHT; POLYMERIZATION; RYE; WHEAT; YEAST;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 70449084681     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.090     Document Type: Article

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