ENZYMATIC-HYDROLYSIS AND INDUSTRIAL IMPORTANCE OF BARLEY BETA-GLUCANS AND WHEAT-FLOUR PENTOSANS

被引：36

作者：

MCCLEARY, BV ^{[1
]}

GIBSON, TS ^{[1
]}

ALLEN, H ^{[1
]}

GAMS, TC ^{[1
]}

机构：

[1] BIOCON GMBH,D-8208 KOLBERMOOR,FED REP GER

来源：

STARCH-STARKE | 1986年 / 38卷 / 12期

关键词：

D O I：

10.1002/star.19860381209

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：433 / 437

页数：5

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[1] RELATIONSHIP BETWEEN THE VISCOSITY OF AN ACID FLOUR EXTRACT OF BARLEY AND ITS BETA-GLUCAN CONTENT
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1978, 84 (04) : 233 - 239
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (06) : 1240 - 1247
[6] Baker J. C., 1943, CEREAL CHEM, V20, P267
[7] Bamforth C. W., 1982, Brewers' Digest, V57, P22
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1985, 91 (04) : 264 - 266

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