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Effect of drying temperature on quality of β-glucan in white oat grains
Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and fu...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012-12-01
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| Cyfres: | Food Science and Technology |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023&lng=en&tlng=en |
| Tagiau: |
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