Herrera-Balandrano, D.D.; Báez-González, J.G.; Carvajal-Millán, E.; UrÃas-Orona, V.; Méndez-Zamora, G.; Niño-Medina, G.
Feruloylated Arabinoxylans from Nixtamalized Maize Bran By-Product as a Baking Ingredient: Physicochemical, Nutritional, and Functional Properties. Polysaccharides 2025, 6, 59.
https://doi.org/10.3390/polysaccharides6030059
AMA Style
Herrera-Balandrano DD, Báez-González JG, Carvajal-Millán E, UrÃas-Orona V, Méndez-Zamora G, Niño-Medina G.
Feruloylated Arabinoxylans from Nixtamalized Maize Bran By-Product as a Baking Ingredient: Physicochemical, Nutritional, and Functional Properties. Polysaccharides. 2025; 6(3):59.
https://doi.org/10.3390/polysaccharides6030059
Chicago/Turabian Style
Herrera-Balandrano, Daniela D., Juan G. Báez-González, Elizabeth Carvajal-Millán, Vania UrÃas-Orona, Gerardo Méndez-Zamora, and Guillermo Niño-Medina.
2025. "Feruloylated Arabinoxylans from Nixtamalized Maize Bran By-Product as a Baking Ingredient: Physicochemical, Nutritional, and Functional Properties" Polysaccharides 6, no. 3: 59.
https://doi.org/10.3390/polysaccharides6030059
APA Style
Herrera-Balandrano, D. D., Báez-González, J. G., Carvajal-Millán, E., UrÃas-Orona, V., Méndez-Zamora, G., & Niño-Medina, G.
(2025). Feruloylated Arabinoxylans from Nixtamalized Maize Bran By-Product as a Baking Ingredient: Physicochemical, Nutritional, and Functional Properties. Polysaccharides, 6(3), 59.
https://doi.org/10.3390/polysaccharides6030059
