The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass ( Thinopyrum intermedium ) flour

Autor:	Radhika Bharathi, George Amponsah Annor, Yaxi Dai, Catrin Tyl, Tonya C. Schoenfuss
Rok vydání:	2021
Předmět:	chemistry.chemical_compound biology chemistry Organic Chemistry Arabinoxylan Thinopyrum intermedium Food science Tempering biology.organism_classification Food Science
Zdroj:	Cereal Chemistry. 99:144-156
ISSN:	1943-3638 0009-0352
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::89120a8bbf11fe530b90bdfb0c39d2e9 https://doi.org/10.1002/cche.10505 Zobrazit plný text záznamu Plný text