Mode of endosperm and wholemeal arabinoxylans solubilisation during rye breadmaking: Genotypic diversity in the level, substitution degree and macromolecular characteristics
| Autor: | Cyran, Malgorzata R., Dynkowska, Wioletta M. |
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| Zdroj: | In Food Chemistry 15 February 2014 145:356-364 |
| Databáze: | ScienceDirect |
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