Water holding capacity and viscosity of ingredients from oats : the effect of b-glucan and starch content, particle size, pH and temperature
Oats is a crop that contains a high amount of fiber, protein and fat, but like all other crops it contains mostly starch. In this study the focus has been oat flours and brans with different b-glucan content. The health benefits of b-glucan, a soluble fiber are well documented and a correlation betw...
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| Format: | Others |
| Language: | English |
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Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB)
2018
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-70544 |