Effects of Processing on the Functionality of Cereal Polysaccharides

Research output: Contribution to journalEditorialScientific

Original languageEnglish
JournalCereal Foods World
Volume63
Issue number3
Pages (from-to)114-115
Number of pages2
ISSN0146-6283
DOIs
Publication statusPublished - 2018
MoE publication typeB1 Journal article

Fields of Science

  • ENDOGENOUS BETA-GLUCANASE
  • DIETARY FIBER
  • BARLEY
  • BREAD
  • OAT
  • EXTRUSION
  • FERMENTATION
  • HYDROLYSIS
  • DOUGH
  • BRAN
  • 416 Food Science

Cite this

@article{4d929a2486c54d36b9eb2a4e4ccd70bc,
title = "Effects of Processing on the Functionality of Cereal Polysaccharides",
keywords = "ENDOGENOUS BETA-GLUCANASE, DIETARY FIBER, BARLEY, BREAD, OAT, EXTRUSION, FERMENTATION, HYDROLYSIS, DOUGH, BRAN, 416 Food Science",
author = "Maina, {Ndegwa H.} and Kati Katina",
year = "2018",
doi = "10.1094/CFW-63-3-0114",
language = "English",
volume = "63",
pages = "114--115",
journal = "Cereal Foods World",
issn = "0146-6283",
publisher = "AACC International",
number = "3",

}

Effects of Processing on the Functionality of Cereal Polysaccharides. / Maina, Ndegwa H.; Katina, Kati.

In: Cereal Foods World, Vol. 63, No. 3, 2018, p. 114-115.

Research output: Contribution to journalEditorialScientific

TY - JOUR

T1 - Effects of Processing on the Functionality of Cereal Polysaccharides

AU - Maina, Ndegwa H.

AU - Katina, Kati

PY - 2018

Y1 - 2018

KW - ENDOGENOUS BETA-GLUCANASE

KW - DIETARY FIBER

KW - BARLEY

KW - BREAD

KW - OAT

KW - EXTRUSION

KW - FERMENTATION

KW - HYDROLYSIS

KW - DOUGH

KW - BRAN

KW - 416 Food Science

U2 - 10.1094/CFW-63-3-0114

DO - 10.1094/CFW-63-3-0114

M3 - Editorial

VL - 63

SP - 114

EP - 115

JO - Cereal Foods World

JF - Cereal Foods World

SN - 0146-6283

IS - 3

ER -