Molecular Weight and Structure of Water Soluble (1→3), (1→4)-β-Glucans Affect Pasting Properties of Oat Flours
Author:
Publisher
Wiley
Subject
Food Science
Reference42 articles.
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3. Rheological studies of barley (1→3) (1→4)-β-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation;Böhm;Carbohydr Res,1999
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