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Changes in the arabinoxylan fraction of wheat grain during alcohol production. (2017)

First Author: Kosik O

Attributed to: Development of a process scheme for the production of high value functional products from DDGS funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2016.10.109

PubMed Identifier: 27979157

Publication URI: http://europepmc.org/abstract/MED/27979157

Type: Journal Article/Review

Volume: 221

Parent Publication: Food chemistry

ISSN: 0308-8146