Work

The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

Year: 2005

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2005.01.002

Authors: Charles S. Brennan, Louise J. Cleary

Institutions: Massey University, University of Plymouth

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2034021028

FWCI: 11.37

Cites: 173

Cited by: 524

Related to: 10