Traditional and modern oat-based foods
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/T50557852G57762J.pdf
Reference118 articles.
1. Molecular weight distribution of β-glucan in oat-based foods;Åman;Cereal Chem,2004
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3. Oat-bran cereal lowers serum total and LDL cholesterol in hypercholesterolemic men;Anderson;Am J Clin Nutr,1990
4. Lipid responses of hypercholesterolemic men to oat bran and wheat bran intake;Anderson;Am J Clin Nutr,1991
5. Molecular weight and structure units of (1→3,1→4)-β-glucans in dough and bread made from hull-less barley milling fractions;Andersson;J Cereal Sci,2004
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