β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties
Author:
Affiliation:
1. Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13788/fullpdf
Reference53 articles.
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2. Extraction and characterization of β-d-glucan from oat for industrial utilization;Ahmad;International Journal of Biological Macromolecules,2010
3. Beta glucan: A valuable functional ingredient in foods;Ahmad;Critical Reviews in Food Science and Nutrition,2012
4. The potential use of cereal (1→3, 1→4)-β-d-glucans as functional food ingredients;Brennan;Journal of Cereal Science,2005
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