Rye Constituents and their Impact on Rye Processing

Food Biochemistry and Food Processing

Volumn , Issue , 2007, Pages 567-592

  Verwimp, T ^a   Courtin, C M ^a   Delcour, J A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Molecular weight; Protein classification; Rye constituents; Rye processing; Starch composition

Indexed keywords

EID: 84889619857     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277577.ch25     Document Type: Chapter

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