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A comparative study on the structural and functional proper..:
Zadeike, Daiva
;
Vaitkeviciene, Ruta
;
Degutyte, Rimgaile
...
International Journal of Food Science & Technology. 57 (2021) 2 - p. 1137-1149 , 2021
Link:
https://doi.org/10.1111/ijfs.15480
RT Journal T1 <Title>A comparative study on the structural and functional properties of water‐soluble and alkali‐soluble dietary fibres from rice bran after hot‐water, ultrasound, hydrolysis by cellulase, and combined pre‐treatments</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15480&Exemplar=1&LAN=DE A1 Zadeike, Daiva A1 Vaitkeviciene, Ruta A1 Degutyte, Rimgaile A1 Bendoraitiene, Joana A1 Rukuiziene, Zaneta A1 Cernauskas, Darius A1 Svazas, Mantas A1 Juodeikiene, Grazina PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 2 SP 1137 OP 1149 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15480 DO https://doi.org/10.1111/ijfs.15480 SF ELIB - SuUB Bremen
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