Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat ß-glucan preparations

Mette Skau Mikkelsen; Birthe P Møller Jespersen; Birger Lindberg Møller; Helle Nygaard Lærke; Flemming Hofmann Larsen; Søren Balling Engelsen

doi:10.1016/j.foodres.2010.09.016

Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat ß-glucan preparations

Mette Skau Mikkelsen, Birthe P Møller Jespersen, Birger Lindberg Møller, Helle Nygaard Lærke, Flemming Hofmann Larsen, Søren Balling Engelsen

Research output: Contribution to journal › Journal article › Research › peer-review

75 Citations (Scopus)

Original language	English
Journal	Food Research International
Volume	43
Issue number	10
Pages (from-to)	2417-2424
Number of pages	8
ISSN	0963-9969
DOIs	https://doi.org/10.1016/j.foodres.2010.09.016
Publication status	Published - 2010

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10.1016/j.foodres.2010.09.016

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Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat ß-glucan preparations. / Mikkelsen, Mette Skau; Jespersen, Birthe P Møller ; Møller, Birger Lindberg; Lærke, Helle Nygaard; Larsen, Flemming Hofmann; Engelsen, Søren Balling.

In: Food Research International, Vol. 43, No. 10, 2010, p. 2417-2424.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Mikkelsen, Mette Skau

AU - Jespersen, Birthe P Møller

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AU - Lærke, Helle Nygaard

AU - Larsen, Flemming Hofmann

AU - Engelsen, Søren Balling

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JO - Food Research International

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