Structural variation and levels of water-extractable arabinogalactan-peptide in European wheat flours.

A. Loosveld, C. Maes, W.H.M. van Casteren, H.A. Schols, P.J. Grobet, J.A. Delcour

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@article{b31746474eed4a209a19bc0bb21d7741,

title = "Structural variation and levels of water-extractable arabinogalactan-peptide in European wheat flours.",

author = "A. Loosveld and C. Maes and {van Casteren}, W.H.M. and H.A. Schols and P.J. Grobet and J.A. Delcour",

year = "1998",

doi = "10.1094/cchem.1998.75.6.815",

language = "English",

volume = "75",

pages = "815--819",

journal = "Cereal Chemistry",

issn = "0009-0352",

publisher = "American Association of Cereal Chemists",

}

TY - JOUR

T1 - Structural variation and levels of water-extractable arabinogalactan-peptide in European wheat flours.

AU - Loosveld, A.

AU - Maes, C.

AU - van Casteren, W.H.M.

AU - Schols, H.A.

AU - Grobet, P.J.

AU - Delcour, J.A.

PY - 1998

Y1 - 1998

U2 - 10.1094/cchem.1998.75.6.815

DO - 10.1094/cchem.1998.75.6.815

M3 - Article

SN - 0009-0352

VL - 75

SP - 815

EP - 819

JO - Cereal Chemistry

JF - Cereal Chemistry

ER -