Work

Molecular size effects on rheological properties of oat β-glucans in solution and gels

Year: 2003

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(03)00036-5

Authors: A. Lazaridou, C.G. Biliaderis, M.S. Izydorczyk

Institution: Aristotle University of Thessaloniki

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1967176833

FWCI: 10.67

Cites: 67

Cited by: 256

Related to: 10