![](/img/cover-not-exists.png)
Solvent retention capacity of oat flour: relationship with oat β-glucan content and molecular weight
Zhang, Kailong, Li, Xiaoping, Ma, Zhen, Hu, XinzhongLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.02.001
Date:
February, 2019
File:
PDF, 706 KB
english, 2019