Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Published 2008 View Full Article

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Title
Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 9, Pages 850-868
Publisher
Elsevier BV
Online
2008-04-24
DOI
10.1016/j.foodres.2008.04.001

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