Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model
| Autor: | Bui, Alexander T., Williams, Barbara A., Murtaza, Nida, Lisle, Allan, Mikkelsen, Deirdre, Morrison, Mark, Gidley, Michael J. |
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| Zdroj: | In Food Hydrocolloids May 2021 114 |
| Databáze: | ScienceDirect |
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