Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)-β-d-Glucan Extracted from Oat Products by an In Vitro Digestion System
Author:
Affiliation:
1. Centre for Food and Animal Research, Agriculture and Agri-Food Canada, Ottawa, Ontario, K1A 0C6, Canada.
2. Corresponding author. E-mail: WoodP@EM.AGR.CA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference25 articles.
1. Content and solubility of mixed-linked (1→3), (1→4)-β-d-glucan in barley and oats during kernel development and storage
2. ENZYMATIC DETERMINATION OF 1,3:1,4-β-GLUCANS IN BARLEY GRAIN AND OTHER CEREALS†
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