Prediction of [beta]-Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High [beta]-Glucan and Traditional Oat Lines

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Bibliographic Details
Published inCereal chemistry Vol. 81; no. 4; p. 434
Main Authors Colleoni-Sirghie, Mirela, Jannink, Jean-Luc, Kovalenko, Igor V, Briggs, Jenni L, White, Pamela J
Format Journal Article
LanguageEnglish
Published St. Paul American Association of Cereal Chemists 01.07.2004
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ISSN:0009-0352
1943-3638