(Q47378466)

15 January 2018

title

Molecular weight and structure of water soluble (1→3), (1→4)-β-glucans affect pasting properties of oat flours (English)

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15 January 2018

author

Pamela J. White

series ordinal

2

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author name string

Yanjun Liu

series ordinal

1

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15 January 2018

publication date

6 December 2010

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15 January 2018

published in

Journal of Food Science

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15 January 2018

volume

76

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15 January 2018

issue

1

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15 January 2018

page(s)

C68-74

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15 January 2018

Content and molecular weight of extractable beta-glucan in American and Swedish oat samples

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2010.01912.X

In vitro fermentation of oat flours from typical and high beta-glucan oat lines.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2010.01912.X

Individual and interactional effects of β-glucan, starch, and protein on pasting properties of oat flours

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2010.01912.X

In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2010.01912.X

Isolation and chemical characterization of water-soluble mixed-linked β-glucans and arabinoxylans in oat milling fractions

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2010.01912.X

10.1111/J.1750-3841.2010.01912.X

21 January 2018

Identifiers

DOI

1 reference

15 January 2018

1 reference

15 January 2018