The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

Journal of Cereal Science

Volumn 42, Issue 1, 2005, Pages 1-13

  Brennan, Charles S ^a,b   Cleary, Louise J ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

Barley; Bread; Dietary fibre; Glycaemic response; Oats; Pasta

Indexed keywords

AVENA; HORDEUM VULGARE SUBSP. VULGARE;

EID: 19344378949     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.01.002     Document Type: Review

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