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The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch

Alejandra Regand1, Zazeba Chowdhury2, Susan M Tosh1

  • 1Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, ON, Canada N1G 5C9.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
Dietary fibreGlycemic responseNon-starch polysaccharidesOatStarch digestibility

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