2021•Journal of Cereal ScienceOpen access

Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

Chiara Roye, Eline Van Wayenbergh, Muriel Henrion, Yamina De Bondt, Hélène Chanvrier, Roberto King, Lisa M. Lamothe, Christophe M. Courtin

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Key concepts: Extrusion cooking, Food science, Extrusion, Bran, Chemistry, Dry matter, Water content, Glucan

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Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability — Research Paper | ScholarLens