Evolution of the molar mass distribution of oat β-glucan during acid catalyzed hydrolysis in aqueous solution
Author:
Funder
Academy of Finland
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Environmental Chemistry,General Chemistry
Reference41 articles.
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4. Textural and rheological properties of oat beta-glucan gels with varying molecular weight composition;Brummer;J. Agric. Food Chem.,2014
5. Molecular aspects of cereal β-glucan functionality: physical properties, technological applications and physiological effects;Lazaridou;J. Cereal Sci.,2007
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