Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model
Author:
Funder
Business Finland
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
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3. Study of the effect of technological processes on starch hydrolysis, non-starch polysaccharides solubilization and physicochemical properties of different ingredients using a two-step in vitro system;Anguita;Animal Feed Science and Technology,2006
4. Viscosity of beta-glucan in oat products;Anttila;Agricultural and Food Science,2004
5. Molecular weight distribution and (1→3)(1→4)-β-D-glucan content of consecutive extracts of various oat and barley cultivars;Beer;Cereal Chemistry,1997
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