Molecular Weight Distribution of (1→3)(1→4)-β-Glucan Affects Pasting Properties of Flour from Oat Lines with High and Typical Amounts of β-Glucan
Author:
Affiliation:
1. Dept. Food Science and Human Nutrition, Iowa State University, Ames, IA 50011.
2. Dep. Agronomy, Iowa State University, Ames, IA 50011.
3. Corresponding author. Phone: 515-294-9688. Fax: 515-294-8181. E-mail: pjwhite@mail.hs.iastate.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference39 articles.
1. Content and Molecular Weight of Extractable β-Glucan in American and Swedish Oat Samples
2. Flow Properties of Solutions of Oat β-Glucans
3. Physical properties of (1→3),(1→4)-β-D-glucan preparates isolated from Finnish oat varieties
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