β-Glucans: Measurement and Processing
Author:
Publisher
Elsevier
Reference32 articles.
1. Use of near infrared reflectance and transmittance coupled to robust calibration for the evaluation of nutritional value in naked oats;Bellatto;Journal of Agricultural and Food Chemistry,2011
2. Rheological studies of barley (1→3)(1→4)-β-D-glucan in concentrated solution: Mechanistic and kinetic investigation of the gel formation;Bohm;Carbohydrate Research,1999
3. Structural features of water soluble (1→3)(1→4)-β-D-glucans from high-β-glucan and traditional oat lines;Colleoni-Sirghie;Carbohydrate Polymers,2003
4. Prediction of β-glucan concentration based on viscosity evaluations of raw oat flours from high β-glucan and traditional oat lines;Colleoni-Sirghie;Cereal Chemistry,2004
5. Rheological properties of aqueous solutions of (1→3)(1→4)-β-D-glucan from oats (Avena sativa L.);Doublier;Cereal Chemistry,1995
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