Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation.

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2013-02-04

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology

• Identifiers
  DOI 10.1021/jf3050846PMID 23339519
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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