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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...
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| Główni autorzy: | , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012-12-01
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| Seria: | Food Science and Technology |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023&lng=en&tlng=en |
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