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Research article - Peer-reviewed, 2004

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

Grangeon, G; Fredriksson, H; Andersson, AAM; Armö, E; Andersson, R; Åman, P

Published in

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

Authors' information

Grangeon, G
Fredriksson, H
Andersson, AAM
Swedish University of Agricultural Sciences, Department of Food Science
Armö, E
Andersson, Roger
Swedish University of Agricultural Sciences, Department of Food Science
Åman, Per
Swedish University of Agricultural Sciences, Department of Food Science

UKÄ Subject classification

Food Science

URI (permanent link to this page)

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