Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics
| العنوان: | Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics |
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| المؤلفون: | Kexin Han, Jianbiao Gao, Wei Wei, Qiaomei Zhu, Viktor Fersht, Min Zhang |
| المصدر: | Journal of Food Processing and Preservation. 46 |
| بيانات النشر: | Hindawi Limited, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | General Chemical Engineering, General Chemistry, Food Science |
| تدمد: | 1745-4549 0145-8892 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::e22ca1778d9b1eaad99deca9306ab724 https://doi.org/10.1111/jfpp.16394 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........e22ca1778d9b1eaad99deca9306ab724 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17454549 01458892 |
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