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

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https://hal-amu.archives-ouvertes.fr/hal-01669152
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Submitted on : Wednesday, December 20, 2017 - 3:52:00 PM
Last modification on : Monday, March 4, 2019 - 2:04:02 PM

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Jorge Marquez-Escalante, Elizabeth Carvajal-Millan, Madhav P Yadav, Madhuvanti Kale, Agustín Rascón-Chu, et al.. Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio. Journal of the Science of Food and Agriculture, Wiley, 2017, ⟨10.1002/jsfa.8537⟩. ⟨hal-01669152⟩

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