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

Publication: Contribution to journal › Journal article › peer-review

Cite this

@article{a60897cca8cf487d9e0724bd88f7ba6c,

title = "Molecular weight and structure units of beta-glucan in dough and bread made of hull-less barley milling fractions",

author = "Annica Andersson and Roger Andersson and Per {\AA}man and E Grangeon and E Arm{\"o} and H Fredriksson",

year = "2004",

language = "English",

volume = "40",

pages = "195--204",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

}

TY - JOUR

T1 - Molecular weight and structure units of beta-glucan in dough and bread made of hull-less barley milling fractions

AU - Andersson, Annica

AU - Andersson, Roger

AU - Åman, Per

AU - Grangeon, E

AU - Armö, E

AU - Fredriksson, H

PY - 2004

Y1 - 2004

UR - https://res.slu.se/id/publ/31600

M3 - Journal article

SN - 0733-5210

VL - 40

SP - 195

EP - 204

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -