Comparative spectroscopic and rheological studies on crude...

Food Research International 2010 Vol. 43; Iss. 10

Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat β-glucan preparations

Mette S. Mikkelsen, Birthe M. Jespersen, Birger L. Møller, Helle N. Lærke, Flemming H. Larsen, Søren B. Engelsen
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Volume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.foodres.2010.09.016
File:
PDF, 817 KB
english, 2010
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