Analysis of mixed-linked (1→3), (1→4)-β-d-glucans in cereal grains from Turkey
- 31 May 2001
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 73 (2), 221-224
- https://doi.org/10.1016/s0308-8146(00)00290-9
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Amylodextrins containing β-glucan from oat flours and branFood Chemistry, 1993
- Pentosan and β-glucan content of finnish winter rye varieties as compared with rye of six other countriesJournal of Cereal Science, 1989
- Pentosan and (1 → 3),(1 → 4)-β-Glucan concentrations in endosperm and wholegrain of wheat, barley, oats and ryeJournal of Cereal Science, 1987
- MODIFIED FLUORIMETRIC FLOW-INJECTION-ANALYSIS (FIA) METHOD FOR THE DETERMINATION OF (1-3) (1-4)-B-D-GLUCANJournal of the Institute of Brewing, 1987
- Analysis of total and insoluble mixed-linked (1.fwdarw.3),(1.fwdarw.4)-.beta.-D-glucans in barley and oatsJournal of Agricultural and Food Chemistry, 1987
- ENZYMIC QUANTIFICATION OF (1→3) (1→4)-β-D-GLUCAN IN BARLEY AND MALTJournal of the Institute of Brewing, 1985
- An enzymic method for analysis of total mixed-linkage β-glucans in cereal grainsJournal of Cereal Science, 1985
- A RAPID AND SIMPLE METHOD FOR THE DETERMINATION OF STARCH AND β-GLUCAN IN BARLEY AND MALTJournal of the Institute of Brewing, 1984
- CHOLESTEROL-LOWERING EFFECT OF ROLLED OATSThe Lancet, 1963