Academic Journal
Functional, thermal and rheological properties of oat β-glucan modified by acetylation
| العنوان: | Functional, thermal and rheological properties of oat β-glucan modified by acetylation |
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| المؤلفون: | de Souza, Nelisa Lamas, Bartz, Josiane, Zavareze, Elessandra da Rosa, de Oliveira, Patrícia Diaz, da Silva, Wagner Schellin Vieira, Alves, Gabriela Hörnke, Dias, Alvaro Renato Guerra |
| المصدر: | Food Chemistry ; volume 178, page 243-250 ; ISSN 0308-8146 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2015 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.foodchem.2015.01.079 |
| الاتاحة: | http://dx.doi.org/10.1016/j.foodchem.2015.01.079 https://api.elsevier.com/content/article/PII:S0308814615000904?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814615000904?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ ; https://www.elsevier.com/open-access/userlicense/1.0/ |
| رقم الانضمام: | edsbas.4A02DE54 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2015.01.079 |
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