Formation of oxidising species and their role in the viscosity loss of cereal beta-glucan extracts - Research Collection

Metadata only

Author

Makinen, Outi E.

Nyström, Laura

Andersen, Mogens L.

Sontag-Strohm, Tuula

Date

2012-06

Type

Journal Article

Citations

Cited 9 times in Web of Science

ETH Bibliography

yes

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Publication status

published

External links

https://doi.org/10.1016/j.foodchem.2011.12.040

Journal / series

Food Chemistry

Volume

132(4)

Pages / Article No.

2007 - 2013

Publisher

Elsevier

Subject

Beta-glucan; Oat; Barley; Viscosity; Oxidation; Dietary fibre; Shelf life

Organisational unit

03858 - Nyström, Laura M. / Nyström, Laura M.

Notes

Received 30 May 2011, Revised 19 October 2011, Accepted 13 December 2011, Available online 22 December 2011.

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Citations

Cited 9 times in Web of Science

ETH Bibliography

yes

Altmetrics