articleTop 10% cited
Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review
Food Research International · 2008 · Vol. 41(9) · pp. 850–868
Marta S. Izydorczyk✉(Canada Grain Commission)J. E. Dexter(Canada Grain Commission)
Food composition and propertiesPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsChemistryFood sciencePolysaccharideRheologyStarchSolubilityGlucanDietary fibreBiochemistryOrganic chemistry
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References
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