STRUCTURE AND IMPORTANCE OF NONSTARCHY POLYSACCHARIDES OF WHEAT FLOUR1
作者:
B. L. D'APPOLONIA,
期刊:
Journal of Texture Studies
(WILEY Available online 1980)
卷期:
Volume 10,
issue 3
页码: 201-216
ISSN:0022-4901
年代: 1980
DOI:10.1111/j.1745-4603.1980.tb00247.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTAlthough a minor biochemical component of wheat flour, the nonstarchy polysaccharides have been the subject of investigation by various groups of workers. This review discusses primarily the studies conducted at the Cereal Chemistry and Technology Department at North Dakota State University and covers information pertinent to structure, properties and function of the nonstarchy polysaccharides.
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