6. Oat β-Glucans: Physicochemistry and Nutritional Properties

  1. YiFang Chu
  1. Madhuvanti Kale1,
  2. Bruce Hamaker1 and
  3. Nicolas Bordenave2

Published Online: 15 NOV 2013

DOI: 10.1002/9781118354100.ch6

Oats Nutrition and Technology

Oats Nutrition and Technology

How to Cite

Kale, M., Hamaker, B. and Bordenave, N. (2013) Oat β-Glucans: Physicochemistry and Nutritional Properties, in Oats Nutrition and Technology (ed Y. Chu), John Wiley & Sons Ltd, Chichester, UK. doi: 10.1002/9781118354100.ch6

Editor Information

  1. Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, Illinois, USA

Author Information

  1. 1

    Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, USA

  2. 2

    Global R&D Technical Insights – Analytical Department, PepsiCo Inc., Barrington, IL, USA

Publication History

  1. Published Online: 15 NOV 2013
  2. Published Print: 20 DEC 2013

ISBN Information

Print ISBN: 9781118354117

Online ISBN: 9781118354100

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