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

• 作者Louise J. Cleary; Roger Andersson; Charles S. Brennan
• 卷第102卷
• 期第3期
• 印刷ISSN0308-8146
• 文件大小525.28KB
• 发表时间2007
• DOI10.1016/j.foodchem.2006.06.027
• 页码889-897