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May 18, 2005Agricultural and Food ScienceOpen Access

Viscosity of beta-glucan in oat products

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Authors

HAHeli AnttilaUniversity of HelsinkiTSTuula Sontag‐StrohmUniversity of HelsinkiHSHannu SalovaaraUniversity of Helsinki

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Cite This Study

Anttila et al. (2005) studied this question.

synapsesocial.com/papers/6a86b6ef36c36f97809eaf08https://doi.org/10.2137/1239099041838012
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index1990 · 143 citations
  2. 2Influence of Heat Pretreatments of Oat Grain on the Viscosity of Flour Slurries1997 · 25 citations