Relationships between solution properties of cereal β-glucans and physiological effects — a review

• Published in: Trends in Food Science & Technology Vol. 15; no. 6; pp. 313 - 320
• Main Author: Wood, Peter J
• Format: Book Review Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2004; Elsevier
• Subjects: aqueous solutions; beta-glucans; Biological and medical sciences; blood glucose; blood lipids; Cereal and baking product industries; dietary fiber; Food industries; Fundamental and applied biological sciences. Psychology; grains; health claims; molecular weight; physiological response; polysaccharides; soluble fiber; viscosity; Glucan; Cereal; Review; Polysaccharide; Biological activity; Physicochemical properties; Solution
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2003.03.001