Relationships between solution properties of cereal β-glucans and physiological effects — a review
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Published in | Trends in Food Science & Technology Vol. 15; no. 6; pp. 313 - 320 |
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Main Author | |
Format | Book Review Journal Article Conference Proceeding |
Language | English |
Published |
Oxford
Elsevier Ltd
01.06.2004
Elsevier |
Subjects | |
Online Access | Get full text |
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Author | Wood, Peter J |
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Author_xml | – sequence: 1 givenname: Peter J surname: Wood fullname: Wood, Peter J organization: Agriculture and Agri-Food Canada, Food Research Program, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9 |
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SubjectTerms | 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 |
Title | Relationships between solution properties of cereal β-glucans and physiological effects — a review |
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