Molecular weight and structure units of beta-glucans in dough and bread made from hull-less barley milling fractions

Published in

Journal of Cereal Science
2004, volume: 40, pages: 195-204

SLU Authors

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Permanent link to this page (URI)

https://res.slu.se/id/publ/4197