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Comparison of the solution properties of (1 to 3),(1 to 4)-β-d-glucans extracted from oats and barley

Author:
Johansson, L., Karesoja, M., Ekholm, P., Virkki, L., Tenhu, H.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 180-184
ISSN:
0023-6438
Subject:
oats, barley, whole grain foods, extraction, beta-glucans, plant extracts, viscosity, viscoelasticity, rheology, chemical structure
Agid:
2054198