Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits

CARLOS GUZMÁN GARCÍA2026-01-292026-01-29202010.1016/j.jcs.2020.1030622-s2.0-85089387155https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32135BiochemistryFood ScienceBiochemistryFood ScienceEndogenous arabinoxylans variability in refined wheat flour and its relationship with quality traitsresearch article