Structure and properties of water-soluble arabinoxylans from flours of Canada Western Red Spring (CWRS) wheats

Structure and properties of water-soluble arabinoxylans from flours of Canada Western Red Spring (CWRS) wheats

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Ten flours from eight different varieties of the Canadian Western Red Spring (CWRS) wheat class (Neepawa, Katepwa, Roblin, Columbus, Benito, Laura, Lancer, and Selkirk) were used to isolate arabinoxylans (AX), the mian constituent of water-soluble pentosans. Preliminary technological tests on the f...

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Bibliographic Details
Main Author:	Rattan, Onkar S.
Published:	2012
Online Access:	http://hdl.handle.net/1993/7229

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