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1995•Journal of Cereal ScienceOpen access

Variation in the degree of D-Xylose substitution in arabinoxylans extracted from a European wheat flour

G. Cleemput, M. van Oort, Martin Hessing, M.E.F. Bergmans, Harry Gruppen, P.J. Grobe, Jan A. Delcour

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Key concepts: Arabinoxylan, Xylose, Arabinose, Chemistry, Ethanol precipitation, Polysaccharide, Food science, Chromatography

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