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Oxidative Gelation of Solvent-Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour

July 2009 Volume 86 Number 4
Pages 421 — 424
Meera Kweon,1,2 Louise Slade,3 and Harry Levine3

USDA, ARS, Soft Wheat Quality Lab., Wooster, OH. Corresponding author. E-mail: kweon.11@osu.edu Food Polymer Science Consultancy, Morris Plains, NJ.


Go to Article:
http://dx.doi.org/10.1094/CCHEM-86-4-0421
Accepted June 2, 2009.

This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. AACC International, Inc., 2009.