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November 1, 1997Cereal ChemistryOpen Access

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

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MBMichael BeerUniversity of South AustraliaPWPeter J. WoodAgriculture and Agri-Food CanadaJWJ. WeiszAgriculture and Agri-Food Canada

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Cite This Study

Beer et al. (1997) studied this question.

synapsesocial.com/papers/6a0dbae4cb02dac523a4e3b1https://doi.org/10.1094/cchem.1997.74.6.705
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Also Consider

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  1. 1Molecular Weight Distribution and (1→3)(1→4)‐β‐ d ‐Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars1997 · 139 citations
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