Isolation and characterization of water-soluble pentosans in flours varying widely in bread-making potentialities

Isolation and characterization of water-soluble pentosans in flours varying widely in bread-making potentialities

Digitized by Kansas State University Libraries

Bibliographic Details
Main Author:	Tao, Rita Pichi
Language:	en_US
Published:	Kansas State University 2014
Subjects:	Pentoses Flour > Analysis
Online Access:	http://hdl.handle.net/2097/17536

Internet

http://hdl.handle.net/2097/17536