Premium
STRUCTURE AND IMPORTANCE OF NONSTARCHY POLYSACCHARIDES OF WHEAT FLOUR 1
Author(s) -
D'APPOLONIA B. L.
Publication year - 1980
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1980.tb00247.x
Subject(s) - polysaccharide , function (biology) , polymer science , food science , microbiology and biotechnology , chemistry , biology , organic chemistry , evolutionary biology
Although a minor biochemical component of wheat flour, the nonstarchy polysaccharides have been the subject of investigation by various groups of workers. This review discusses primarily the studies conducted at the Cereal Chemistry and Technology Department at North Dakota State University and covers information pertinent to structure, properties and function of the nonstarchy polysaccharides.