WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .2. CHARACTERIZATION OF PENTOSANS AND GLYCOPROTEINS FROM WHEAT-FLOUR AND DOUGH MIXED UNDER VARIOUS CONDITIONS

被引：0

作者：

PATIL, SK ^{[1
]}

TSEN, CC ^{[1
]}

LINEBACK, DR ^{[1
]}

机构：

[1] KANSAS STATE UNIV,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

CEREAL CHEMISTRY | 1975年 / 52卷 / 01期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：57 / 69

页数：13

共 50 条

[1] WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .2. CHARACTERIZATION OF PENTOSANS AND GLYCOPROTEINS FROM WHEAT-FLOUR AND DOUGH MIXED UNDER VARIOUS CONDITIONS
PATIL, SK
TSEN, CC
LINEBACK, DR
[J]. CEREAL SCIENCE TODAY, 1973, 18 (09): : 294 - 294
[2] STRUCTURE AND PROPERTIES OF WATER-SOLUBLE PENTOSANS FROM WHEAT-FLOUR
RENARD, CMGC
ROUAU, X
THIBAULT, JF
[J]. SCIENCES DES ALIMENTS, 1990, 10 (02) : 283 - 292
[3] A MECHANISM FOR THE OXIDATIVE GELATION OF WHEAT-FLOUR WATER-SOLUBLE PENTOSANS
HOSENEY, RC
FAUBION, JM
[J]. CEREAL CHEMISTRY, 1981, 58 (05) : 421 - 424
[4] CHLORINATION OF WHEAT-FLOUR PENTOSANS
CROWE, NL
RASPER, VF
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1986, 19 (04): : R38 - R38
[5] EFFECT OF WHEAT-FLOUR PENTOSANS IN DOUGH, GLUTEN, AND BREAD
JELACA, SL
HLYNKA, I
[J]. CEREAL CHEMISTRY, 1972, 49 (04) : 489 - &
[6] PENTOSANS IN WHEAT-FLOUR FRACTIONS AND PRODUCTS
SHOGREN, MD
HASHIMOTO, S
POMERANZ, Y
[J]. CEREAL FOODS WORLD, 1986, 31 (08) : 587 - 587
[7] CHARACTERIZATION OF WATER-SOLUBLE WHEAT FLOUR PENTOSANS
LIN, FM
POMERANZ, Y
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (06) : 599 - &
[8] CHANGES IN WHEAT-FLOUR PENTOSANS AS A RESULT OF DOUGH MIXING AND OXIDATION
YEH, YF
HOSENEY, RC
LINEBACK, DR
[J]. CEREAL CHEMISTRY, 1980, 57 (02) : 144 - 148
[9] A RAPID METHOD FOR THE DETERMINATION OF PENTOSANS IN WHEAT-FLOUR
DOUGLAS, SG
[J]. FOOD CHEMISTRY, 1981, 7 (02) : 139 - 145
[10] LARGE-SCALE ISOLATION OF WATER-SOLUBLE AND WATER-INSOLUBLE PENTOSANS FROM WHEAT-FLOUR
FAUROT, AL
SAULNIER, L
BEROT, S
POPINEAU, Y
PETIT, MD
ROUAU, X
THIBAULT, JF
[J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1995, 28 (04): : 436 - 441

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