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Abstract Water-soluble β-glucans were extracted, with a recovery yield of ∼70%, from five oat lines with increased β-glucan concentrations (up to 7.8% β-glucan) and one traditional oat line (4.4%Continue Reading
ABSTRACT Rheological properties of raw oat flour slurries were determined in experimental high β-glucan (≤7.8%) and traditional oat lines (4–5% β-glucan) grown in two consecutive years. ThreeContinue Reading