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- Nowotna, Anna, et al. Show all 4 Authors
- Journal of cereal science 2014 v.60 no.2 pp. 368-373
- arabinoxylan; chemical structure; environmental factors; grain quality; molecular weight; rye; rye flour; seeds; water binding capacity
- ... Content, structure and molecular dimensions of arabinoxylan in rye grains influence dramatically the bakery process and the quality of products. Under this aspect, relationships between rye grain quality and properties of arabinoxylan fractions are very important. For detailed information about molecular characteristics, water extractable (WEAX) and water unextractable (WUAX) arabinoxylan fraction ...