Effect of maize bran feruloylated oligosaccharides on the...

Food Chemistry 2018 / 04 Vol. 245

Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits

Huang, Junqing, Wang, Yijinruo, Yang, Ling, Peng, Xichun, Zheng, Jie, Ou, Shiyi
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Volume:
245
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.11.075
Date:
April, 2018
File:
PDF, 537 KB
english, 2018
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