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The influences of acetylation, hydroxypropylation, enzymatic hydrolysis and crosslinking on improved adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre

Food ChemistryImproved Adsorption CapacitiesEngineeringBiochemistryFood AnalysisBiochemical EngineeringBiotechnologyVitro Hypoglycemic PropertiesEnzymatic HydrolysisDietary Fibre