SOLUTION PROPERTIES OF WHEAT-FLOUR ARABINOXYLANS AND ENZYMICALLY MODIFIED ARABINOXYLANS

被引：196
|
作者：
ANDREWARTHA, KA [1 ]
PHILLIPS, DR [1 ]
STONE, BA [1 ]
机构：
[1] LA TROBE UNIV, DEPT BIOCHEM, BUNDOORA 3083, VICTORIA, AUSTRALIA
来源：
CARBOHYDRATE RESEARCH | 1979年 / 77卷 / DEC期
关键词：
D O I：
10.1016/S0008-6215(00)83805-7
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：191 / 204
页数：14
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