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