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Comparative hydrolysis of wheat flour arabinoxylan by (a) XynA and AXH-d, (b) Xyn2A and AXH-d, (c) Xyn10D and AXH-d, and (d) XT6 and AXH-d (lone or mixed at various ratios). ANOVA analysis for improvement of hydrolysis for reducing sugar and xylose release by the enzyme combinations compared to lone enzyme protein loading, keys: * (p value < 0.05). Values are represented as mean values ± SD (n = 4).
