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

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

Cite this

@article{5af528905afe498e9fc7e5cc2b2e2a4a,

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

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

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-glucans in dough and bread made from hull-less barley milling fractions

AU - Grangeon, G

AU - Fredriksson, H

AU - Andersson, AAM

AU - Armö, E

AU - Andersson, Roger

AU - Åman, Per

PY - 2004

Y1 - 2004

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

M3 - Journal article

SN - 0733-5210

VL - 40

SP - 195

EP - 204

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -