Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans
- 10 September 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10) , 4066-4073
- https://doi.org/10.1021/jf980339t
Abstract
No abstract availableKeywords
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