Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Kenji Nakamura, Katsuyuki Hayakawa, Şenay Şimşek
Topics & Concepts
ArabinoxylanChemistryFood scienceXyloseFermentationPolysaccharideArabinoseMolar mass distributionBiochemistryOrganic chemistryPolymerFood composition and propertiesBiofuel production and bioconversionMicrobial Metabolites in Food Biotechnology