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Journal description
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Details for article 33 of 34 found articles
| Title: |
Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model |
| Author: |
Bui, Alexander T. Williams, Barbara A. Murtaza, Nida Lisle, Allan Mikkelsen, Deirdre Morrison, Mark Gidley, Michael J. |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 114 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 33 of 34 found articles
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