Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio.
- DOI
- 10.1002/jsfa.8537
- Published
- 2018 Feb
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.8537,
title = {Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio.},
author = {Marquez-Escalante JA and Carvajal-Millan E and Yadav MP and Kale M and Rascon-Chu A and Gardea AA and Valenzuela-Soto EM and Lopez-Franco YL and Lizardi-Mendoza J and Faulds CB},
year = {2018},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.8537},
url = {https://doi.org/10.1002/jsfa.8537}
}RIS
TY - JOUR TI - Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio. AU - Marquez-Escalante JA AU - Carvajal-Millan E AU - Yadav MP AU - Kale M AU - Rascon-Chu A AU - Gardea AA AU - Valenzuela-Soto EM AU - Lopez-Franco YL AU - Lizardi-Mendoza J AU - Faulds CB PY - 2018 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.8537 UR - https://doi.org/10.1002/jsfa.8537 ER -
APA
JA, M., E, C., MP, Y., M, K., A, R., AA, G., EM, V., YL, L., J, L., & CB, F. (2018). Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.8537
Source records
- pubmed · retrieved 2026-09-27T11:18:45.443Z