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Journal: Polysaccharides, 2025
Volume: 6
Number: 59
59
Article: Feruloylated Arabinoxylans from Nixtamalized Maize Bran By-Product as a Baking Ingredient: Physicochemical, Nutritional, and Functional Properties
Authors: by Daniela D. Herrera-Balandrano, Juan G. Báez-González, Elizabeth Carvajal-Millán, Vania Urías-Orona, Gerardo Méndez-Zamora and Guillermo Niño-Medina
Link: https://www.mdpi.com/2673-4176/6/3/59

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