Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans

Beta 1–3, 1–4 glucans (“beta-glucans”) are one of the key components of the cell wall of cereals, complementing the main structural component cellulose. Beta-glucans are also an important source of soluble fibre in foods containing oats with claims of other beneficial nutritional properties such as...

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Detalles Bibliográficos
Autores principales: Channell, Guy A., Adams, Gary G., Lu, YuDong, Gillis, Richard B., Dinu, Vlad, Grundy, Myriam M.-L., Bajka, Balazs, Butterworth, Peter J., Ellis, Peter R., Mackie, Alan, Ballance, Simon, Harding, Stephen E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6081461/
https://www.ncbi.nlm.nih.gov/pubmed/30087367
http://dx.doi.org/10.1038/s41598-018-29997-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6081461/
https://www.ncbi.nlm.nih.gov/pubmed/30087367
http://dx.doi.org/10.1038/s41598-018-29997-0

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