Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans
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DOI: 10.1038/s41598-018-29997-0
Abstract: Beta 1–3, 1–4 glucans (“beta-glucans”) are one of the key components of the cell wall of cereals, complementing the main structural component cellulose. Beta-glucans are also an important source of soluble fibre in foods containing… read more here.
Keywords: fujita method; molecular weight; beta glucans; extended fujita ... See more keywords