Food and Nutrition Sciences
Vol.5 No.6(2014), Paper ID 43705, 9
pages
DOI:10.4236/fns.2014.56068
Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys
Csilla Nemeth, Annica A. M. Andersson, Roger Andersson, Elke Mangelsen, Chuanxin Sun, Per Åman
Department of Food Science, BioCentre, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
Department of Food Science, BioCentre, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
Department of Food Science, BioCentre, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
Department of Plant Biology and Forest Genetics, BioCentre, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
Department of Plant Biology and Forest Genetics, BioCentre, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
Department of Food Science, BioCentre, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
Copyright © 2014 Csilla Nemeth, Annica A. M. Andersson, Roger Andersson, Elke Mangelsen, Chuanxin Sun, Per Åman et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Nemeth, C. , Andersson, A. , Andersson, R. , Mangelsen, E. , Sun, C. and Åman, P. (2014) Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys.
Food and Nutrition Sciences,
5, 581-589. doi:
10.4236/fns.2014.56068.