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