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Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient

Marcus Schmidt1, Elisabeth Sciurba1, Sharline Nikolay1

  • 1Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 32756 Detmold, Germany.

Nutrients
|April 23, 2022
PubMed

Keywords:
barleybeta-glucanbile acid bindingbread makingfunctional foodin vitro digestionmolar massmolar ratioviscosity

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