Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model
Noack, J.; Timm, D.; Hospattankar, A.; Slavin, J. Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model. Nutrients 2013, 5, 1500-1510. https://doi.org/10.3390/nu5051500
Noack J, Timm D, Hospattankar A, Slavin J. Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model. Nutrients. 2013; 5(5):1500-1510. https://doi.org/10.3390/nu5051500
Chicago/Turabian StyleNoack, Jackie, Derek Timm, Ashok Hospattankar, and Joanne Slavin. 2013. "Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model" Nutrients 5, no. 5: 1500-1510. https://doi.org/10.3390/nu5051500