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High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans

Fuente: arXiv

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Détails bibliographiques
Auteurs principaux:	Weckx, Pasquinel, Alonso, Víctor González, Vaneeckhaute, Ewoud, Duerinkcx, Karel, De Vuyst, Luc, Breynaert, Eric
Format:	Preprint
Publié:	2025
Sujets:	Soft Condensed Matter
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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