Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect
Author:
Affiliation:
1. University of Toronto, Department of Nutritional Sciences, Toronto, ON.
2. Agriculture and Agri-Food Canada, Food Research Program, Guelph.
3. Corresponding author. E-mail: toshs@agr.gc.ca
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference27 articles.
1. Changes in serum cholesterol and sterol metabolites after intake of products enriched with an oat bran concentrate within a controlled diet
2. Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions
3. Glycaemic Index
4. 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
5. Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women
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