1. β-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats;Knuckles;Cereal Chemistry,1992
2. Protein-and β-glucan enriched fractions from high-protein, high β-glucan barleys by sieving and air classification;Wu;Cereal Chemistry,1994
3. Extraction of high viscosity gums from oats;Wood;Cereal Chemistry,1978
4. Large-scale preparation and properties of oat fractions enriched in (1 → 3) (1 → 4)-β-d-glucan;Wood;Cereal Chemistry,1989
5. Physical properties of (1 → 3), (1 → 4)-β-d-glucan preparates isolated from Finnish oat varieties;Autio;Food Hydrocolloids,1992