Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model
Authors:
- Alexander T. BuiABAlexander T. Bui
- Barbara A. WilliamsBWBarbara A. Williams
- Nida MurtazaNMNida Murtaza
- Allan LisleALAllan Lisle
- Deirdre MikkelsenDMDeirdre Mikkelsen
- Mark MorrisonMMMark Morrison
- Michael J. GidleyMGMichael J. Gidley
- 1 May 2021
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 114
Abstract
No abstract availableKeywords
Funding Information
- Australian Research Council
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