Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products

@article{Tiwari2009FactorsI,
  title={Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products},
  author={U. Tiwari and E. Cummins},
  journal={Cereal Chemistry},
  year={2009},
  volume={86},
  pages={290-301}
}
ABSTRACT The beneficial role of soluble dietary fiber in human nutrition is well documented and has lead to a growing demand for the incorporation of β-glucan, particularly from oats and barley, into foods. β-Glucan with high solubility and high molecular weight distribution results in increased viscosity in the human intestine, which is desirable for increased physiological activity. Molecular weight, level, and solubility of β-glucan are affected by genotype, environment, agronomic input, and… Expand
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