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	1.	Mode of endosperm and wholemeal arabinoxylans solubilisation during rye breadmaking: genotypic diversity in the level, substitution degree and macromolecular characteristics. [electronic resource] by Cyran, Malgorzata R Dynkowska, Wioletta M Producer: 20150611 In: Food chemistry vol. 145 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability. [electronic resource] by Dynkowska, Wioletta M Cyran, Malgorzata R Ceglińska, Alicja Producer: 20160519 In: Journal of the science of food and agriculture vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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