Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion.

Foods · 2025 · PMC12025816 · PMID 40282702

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a decreasing trendno p-value reported

Approximately 12% of arabinose, 5% of galactose, and 4% of xylose were detected, and their contents showed a decreasing trend after extrusion treatment.

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