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Variation in the degree of D-Xylose substitution in arabinoxylans extracted from a European wheat flour

✍ Scribed by G. Cleemput; M. van Oort; M. Hessing; M.E.F. Bergmans; H. Gruppen; P.J. Grobe; J.A. Delcour

No coin nor oath required. For personal study only.

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