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

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Published inTrends in Food Science & Technology Vol. 15; no. 6; pp. 313 - 320
Main Author Wood, Peter J
Format Book Review Journal Article Conference Proceeding
LanguageEnglish
Published Oxford Elsevier Ltd 01.06.2004
Elsevier
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Author Wood, Peter J
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  givenname: Peter J
  surname: Wood
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  organization: Agriculture and Agri-Food Canada, Food Research Program, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
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Issue 6
Keywords Glucan
Cereal
Review
Polysaccharide
Biological activity
Physicochemical properties
Solution
Language English
License CC BY 4.0
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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
URI https://dx.doi.org/10.1016/j.tifs.2003.03.001
Volume 15
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