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


Options for accessing this content:

  • If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
  • Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
  • You can purchase online access to this Chapter for a 24-hour period (price varies by title)
    • If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
    • New Users: Please register, then proceed to purchase the article.

Login via OpenAthens


Search for your institution's name below to login via Shibboleth.

Please register to:

  • Save publications, articles and searches
  • Get email alerts
  • Get all the benefits mentioned below!

Register now >