Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation
Authors:
- Wiktor BerskiWBWiktor Berski
- Magdalena KrystyjanMagdalena Krystyjan
- Krzysztof BuksaKBKrzysztof Buksa
- Gabriela ZięćGZGabriela Zięć
- Halina GambuśHGHalina Gambuś
- 1 November 2014
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 60 (3) , 533-539
Abstract
No abstract availableKeywords
Funding Information
- National Science Center
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