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Keywords: β-glucans
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Journal Articles
Journal:
British Food Journal
British Food Journal (2020) 122 (7): 2329–2339.
Published: 07 April 2020
...Barbara Krochmal-Marczak; Renata Tobiasz-Salach; Joanna Kaszuba Purpose Flour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread...
