Comparative study of thermal processing on the physicochemical properties and prebiotic effects of the oat β-glucan by in vitro human fecal microbiota fermentation-Reference-Cited by-同舟云学术

Comparative study of thermal processing on the physicochemical properties and prebiotic effects of the oat β-glucan by in vitro human fecal microbiota fermentation

Published:2020-12 Issue: Volume:138 Page:109818
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dong Ji-lin,Yang Mei,Zhu Ying-ying,Shen Rui-ling,Zhang Kang-yi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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5. Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats;Dong;Food Science and Technology International,2019

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