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NALDC Record Details:

Oxidative Gelation of Solvent-Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour

Permanent URL:
http://handle.nal.usda.gov/10113/34871
File:
Download [PDF File]
Author(s):
Kweon, Meera , Slade, Louise , Levine, Harry
Subject(s):
soft white wheat , wheat flour , chlorination , arabinoxylan , oxidation , gelation , food composition , chemical reactions
Format:
p. 421-424.
Note:
Includes references
Source:
Cereal chemistry 2009 July-Aug, v. 86, no. 4
Language:
English
Year:
2009
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.