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Sensory analysis, nutritional assessment and development of novel foods
SANADNF
Lund University
Lund, Suecia
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Lund University
Publications in collaboration with researchers from Lund University (1)
2022
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
Food Hydrocolloids, Vol. 128
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