Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Food Research International - Tập 41 Số 9 - Trang 850-868 - 2008
Marta S. Izydorczyk1, J. E. Dexter1
1Canadian Grain Commission, Grain Research Laboratory 1404-303 Main Street, Winnipeg, Canada R3C 3G8

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