Prediction of β‐Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High β‐Glucan and Traditional Oat Lines
Colleoni‐Sirghie, Mirela, Jannink, Jean‐Luc, Kovalenko, Igor V., Briggs, Jenni L., White, Pamela J.
Published in Cereal chemistry (01.07.2004)
Published in Cereal chemistry (01.07.2004)
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Journal Article
Pasting and Thermal Properties of Flours from Oat Lines with High and Typical Amounts of [beta]-Glucan
Colleoni-Sirghie, Mirela, Jannink, Jean-Luc, White, Pamela J
Published in Cereal chemistry (01.11.2004)
Get full text
Published in Cereal chemistry (01.11.2004)
Journal Article
Prediction of [beta]-Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High [beta]-Glucan and Traditional Oat Lines
Colleoni-Sirghie, Mirela, Jannink, Jean-Luc, Kovalenko, Igor V, Briggs, Jenni L, White, Pamela J
Published in Cereal chemistry (01.07.2004)
Get full text
Published in Cereal chemistry (01.07.2004)
Journal Article