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Journal description
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Details for article 47 of 110 found articles
| Title: |
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans |
| Author: |
Weckx, Pasquinel González Alonso, Víctor Vaneeckhaute, Ewoud Duerinkcx, Karel De Vuyst, Luc Breynaert, Eric |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 166 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 47 of 110 found articles
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