Structure and Rheological Behaviour of Arabinoxylans from Canadian Bread Wheat Flours

Author： Rattan O.   Izydorczyk M.S.   Biliaderis C.G.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.27, Iss.6, 1994-12, pp. : 550-555

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