Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

Autor:	de Moura, Fernanda Aline1 fernandamoura_nut@yahoo.com.br, Pereira, Juliane Mascarenhas1, da Silva, Débora Oliveira2, Zavareze, Elessandra da Rosa1, da Silveira Moreira, Angelita1, Helbig, Elizabete2, Dias, Alvaro Renato Guerra1
Zdroj:	Food Chemistry. Oct2011, Vol. 128 Issue 4, p982-987. 6p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect