Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
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DOI: 10.1002/cche.10213
Abstract: Background and objectives Compared to wheat bran, less information on physicochemical characteristics and health-related effects is available for bran from other cereals and results are often confounded by residual endosperm. Therefore, the objective of this… read more here.
Keywords: rye oat; oat; bran; wheat rye ... See more keywords
The use of rye, oat and triticale straw as fillers of natural rubber composites
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DOI: 10.1007/s00289-018-2289-y
Abstract: Up to date, there are no evident research works carried out to improve and verify the physical, mechanical, barrier and damping properties of bioelastomer composites with addition of straw. Moreover, the problem of improving the… read more here.
Keywords: natural rubber; rye oat; rubber composites; oat triticale ... See more keywords