Mode of endosperm and wholemeal arabinoxylans solubilisation during rye breadmaking: genotypic diversity in the level, substitution degree and macromolecular characteristics.
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Wioletta Dynkowska |
| Publication date | July 27, 2013 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |