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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Bibliographic Details
Main Author: Oliveira,Leandro da Conceição (author)
Other Authors: Oliveira,Maurício (author), Meneghetti,Volnei Luiz (author), Mazzutti,Simone (author), Colla,Luciane Maria (author), Elias,Moacir Cardoso (author), Gutkoski,Luiz Carlos (author)
Format: article
Language:eng
Published: 2012
Subjects:
Avena sativa
water absorption
water retention
gelatinization
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023
Country:Brazil
Oai:oai:scielo:S0101-20612012000400023

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023

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