Home > Archive>Volume , Issue 1, 1998 >119-124
PDF HTML XML Export Cite reminder
EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR
DOI:
Author:
Affiliation:

Clc Number:

TS211

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    This article reviews the classification and molecular structure of pentosans, the relationship between the content of pentosans in flour and the quality of flour. The mechanisms of pentosan actions on dough formation and air conservation in breads also discussed.

    Reference
    Related
    Cited by
Get Citation

Wu Xuehui Chen Yongquan Liu Xin Huang Zuolie . EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR[J]. Journal of South China Agricultural University,1998,(1):119-124

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:

You are the visitor   



Mailing Address： GAddress：No.483 Wushan Rd, Tianhe,Guangzhou 510642, Guangdong Province, China   Post Code：510642   Phone：(020)85280069/38746672