MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR

MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR

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Bibliographic Details
Main Authors:	Krzysztof Buksa, Halina Gambuś, Tatiana Bojňanská, Eva Ivanišová, Marián Tokár
Format:	Article
Language:	English
Published:	HACCP Consulting 2012-02-01
Series:	Potravinarstvo
Subjects:	inulin, beta-glucan, arabinoxylan, SEC analysis
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/173

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