The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour
Author:
Affiliation:
1. School of Food Science and Technology in Jiangnan University; Wuxi Jiangsu 214122 China
2. Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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