Effect of xanthan gum on the degradation of cereal β-glucan by ascorbic acid

Journal of Cereal Science

Volumn 52, Issue 2, 2010, Pages 260-262

  Paquet, E ^a   Turgeon, S L ^a   Lemieux, S ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

glucanxanthan gum; Ascorbic acid; Fenton reaction; Stability

Indexed keywords

HORDEUM;

EID: 77956428079     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.06.003     Document Type: Article

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