TY  JOUR
TI  Properties of Polyphenols and Xylooligosaccharides Obtained Biotechnologically from Processed Millets
KW  Grain
KW  processing
KW  secondary raw materials
KW  husk
KW  biologically active substances
KW  hydrolysis
KW  enzymes
JO  Food Processing: Techniques and Technology
AU  Zyaynitdinov, D.R.
AU  Ewteev, A.V.
AU  Bannikova, A.V.
PY  2021
IS  51
PB  Kemerovo State University