Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread - Concepedia

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Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

53

Citations

11

References

2015

Year

Krzysztof Buksa, A. Nowotna, Rafał Ziobro

Food EngineeringModel Rye BreadHydrolyzed Arabinoxylans

References

	Year	Citations

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