Improving the nutritional value of wheat bran by a white-rot fungus
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb02125.x/fullpdf
Reference28 articles.
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3. In vitro effects of phytic acid and polyphenols on starch digestion and fiber degradation;Bjorck;Journal of Food Science,1987
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976
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