Fatty acids, phenolic compounds of oat and influence of wheat biscuits substitution with red oat (Avena byzantina) flour on serum lipid profile in hypercholesterolemic male rats
Author:
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Physiology,Biochemistry,Endocrinology, Diabetes and Metabolism,Food Science
Link
https://link.springer.com/content/pdf/10.1186/s41110-023-00232-9.pdf
Reference69 articles.
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2. Bao L, et al. Effect of oat intake on glycaemic control and insulin sensitivity: a meta-analysis of randomised controlled trials. Br J Nutr. 2014;112(3):457–66. https://doi.org/10.1017/S0007114514000889.
3. Clemens R, van Klinken BJ-W. Oats, more than just a whole grain: an introduction. Br J Nutr. 2014;112(S2):S1–3. https://doi.org/10.1017/S0007114514002712.
4. Liu K. Fractionation of oats into products enriched with protein, beta-glucan, starch, or other carbohydrates. J Cereal Sci. 2014;60(2):317–22. https://doi.org/10.1016/j.jcs.2014.06.002.
5. Strychar R, Webster F, Wood P. World oat production, trade, and usage. In: Oats: Chemistry and Technology; 2011. p. 77–94.
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