Understanding the role of oat β-glucan in oat-based dough systems

Journal of Cereal Science

Volumn 62, Issue , 2015, Pages 1-7

  Londono, Diana M ^a   Gilissen, Luud J W J ^a,b   Visser, Richard G F ^a   Smulders, Marinus J M ^a,b   Hamer, Rob J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Allergy Consortium Wageningen   (Netherlands)

Author keywords

Avena; Gluten free bread; Oat bread; Oat flour

Indexed keywords

AVENA; TRITICUM AESTIVUM;

EID: 84961290589     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.12.003     Document Type: Article

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