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

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 914, doi. 10.1002/jsfa.8537

By:

• Marquez‐Escalante, Jorge A.;
• Carvajal‐Millan, Elizabeth;
• Rascon‐Chu, Agustín;
• Gardea, Alfonso A.;
• Valenzuela‐Soto, Elisa M.;
• Lopez‐Franco, Yolanda L.;
• Lizardi‐Mendoza, Jaime;
• Yadav, Madhav P.;
• Kale, Madhuvanti;
• Faulds, Craig B.

Publication type:

Article