Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat ß-glucan. (2017)
Attributed to:
Impact of food processing on the blood cholesterol-lowering effect of cereal beta-glucan
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.carbpol.2017.02.077
PubMed Identifier: 28385246
Publication URI: http://europepmc.org/abstract/MED/28385246
Type: Journal Article/Review
Volume: 166
Parent Publication: Carbohydrate polymers
ISSN: 0144-8617