Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles
Thi Le Thoa Nguyen, Bernadine M. Flanagan, Keyu Tao, Dongdong Ni, Michael J. Gidley, Glen Fox, Robert G. Gilbert
Topics & Concepts
Food scienceGlucanChemistryStarchPolysaccharideDigestion (alchemy)SolubilityResistant starchBiochemistryChromatographyOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications