Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model

Publication date: Available online 24 December 2020Source: Food HydrocolloidsAuthor(s): Alexander T. Bui, Barbara A. Williams, Nida Murtaza, Allan Lisle, Deirdre Mikkelsen, Mark Morrison, Michael J. Gidley

Source: Food Hydrocolloids - December 26, 2020 Category: Food Science Source Type: research