Article Versions Notes

Hu H, Lin H, Xiao L, Guo M, Yan X, Su X, Liu L, Sang S. Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread. Foods. 2022; 11(17):2622. https://doi.org/10.3390/foods11172622

Hu, Han, Huihui Lin, Lei Xiao, Minqi Guo, Xi Yan, Xueqian Su, Lianliang Liu, and Shangyuan Sang. 2022. "Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread" Foods 11, no. 17: 2622. https://doi.org/10.3390/foods11172622

Hu, H., Lin, H., Xiao, L., Guo, M., Yan, X., Su, X., Liu, L., & Sang, S. (2022). Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread. Foods, 11(17), 2622. https://doi.org/10.3390/foods11172622