Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

E-ISSN： 1097-0010|98|3|914-922

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.98, Iss.3, 2018-02, pp. : 914-922

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