Emulsifying properties of an arabinoxylan–protein gum from distillers’ grains and the co-production of animal feed
Crossref DOI link: https://doi.org/10.1007/s10570-014-0379-z
Published Online: 2014-08-01
Published Print: 2014-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xiang, Zhouyang
Anthony, Renil
Tobimatsu, Yuki
Runge, Troy
Text and Data Mining valid from 2014-08-01