CrossRef Text and Data Mining
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Effects of Low Level Water-soluble Pentosans, Alkaline-extractable Pentosans, and Xylanase on the Growth and Development of Broiler Chicks
Q. K. Sheng, L. Q. Yang, H. B. Zhao, X. L. Wang, K. Wang
Asian-Australas J Anim Sci. 2013;26(9):1313-1319.   Published online September 1, 2013
DOI: https://doi.org/10.5713/ajas.2012.12700

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Effects of Low Level Water-soluble Pentosans, Alkaline-extractable Pentosans, and Xylanase on the Growth and Development of Broiler Chicks
Asian-Australasian Journal of Animal Sciences. 2013;26(9):1313-1319   Crossref logo
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Influence of Rye Pentosans on the Growth of Chicks
Poultry Science. 1981;60(8):1898-1904   Crossref logo
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Texture and staling of wheat bread crumb: effects of water extractable proteins and `pentosans'
Thermochimica Acta. 1998;323(1-2):17-26   Crossref logo
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Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars
LWT. 2018;97:736-742   Crossref logo
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Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes
Food Science and Technology International. 2001;7(2):145-153   Crossref logo
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Effect of Flour Water-Extractable Pentosans on Molecular Associations in Gluten During Mixing
LWT - Food Science and Technology. 2002;35(2):185-189   Crossref logo
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A rapid semi-automated method for the determination of total and water-extractable pentosans in wheat flours
Carbohydrate Polymers. 1994;24(2):123-132   Crossref logo
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A sandwich inhibition enzyme-linked immunosorbent assay of water-soluble pentosans in rye grain
Food Chemistry. 1989;32(2):81-97   Crossref logo
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Characterization of Water-Soluble Wheat Flour Pentosans
Journal of Food Science. 1968;33(6):599-606   Crossref logo
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Water-Soluble Pentosans in Flours Varying Widely in Bread-Making Potential
Journal of Food Science. 1967;32(2):162-168   Crossref logo
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