Effect of drying temperature on quality of β-glucan in white oat grains
Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and fu...
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| Other Authors: | , , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023 |
| Country: | Brazil |
| Oai: | oai:scielo:S0101-20612012000400023 |