Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre

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Title
Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre
Authors
Keywords
Arabinoxylan, Food processing, Extrusion, Cell wall, β-Glucan
Journal
JOURNAL OF FOOD ENGINEERING
Volume 169, Issue -, Pages 228-237
Publisher
Elsevier BV
Online
2015-09-01
DOI
10.1016/j.jfoodeng.2015.08.037

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