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Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation.
Food Chem. 2023 Jul 1;413:135660. doi: 10.1016/j.foodchem.2023.135660. Epub 2023 Feb 10.
Food Chem. 2023.
PMID: 36787668
Free article.
Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review.
Pietiäinen S, Moldin A, Ström A, Malmberg C, Langton M.
Pietiäinen S, et al.
Food Chem. 2022 Jul 30;383:132584. doi: 10.1016/j.foodchem.2022.132584. Epub 2022 Feb 26.
Food Chem. 2022.
PMID: 35413756
Free article.
Review.
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