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Bifidogenic property of enzymatically synthesized water-insoluble α-glucans with different α-1,6 branching ratio

Authors :
Hye-Jung Ryu
Dong-Hyun Jung
Sang-Ho Yoo
Yunus E. Tuncil
Byung-Hoo Lee
Source :
Food Hydrocolloids. 133:107987
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
General Chemical Engineering
General Chemistry
Food Science

Details

ISSN :
0268005X
Volume :
133
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........1981beee7ba41b92542478bb60ea218d

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