2006•Food ChemistryRequires access

The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion

Louise J. Cleary, Roger Andersson, Charles Stephen Brennan

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Key concepts: Glucan, Digestion (alchemy), Food science, Chemistry, In vitro, Barley flour, Degradation (telecommunications), Wheat flour

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The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion — Research Paper | ScholarLens