has been cited by the following article(s):
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[1]
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Not all β-glucans are equal: processing-induced structural diversity of oat β-glucan and its functional and health outcomes
Food Research International,
2026
DOI:10.1016/j.foodres.2026.119660
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[2]
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Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour
LWT,
2022
DOI:10.1016/j.lwt.2022.113828
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[3]
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Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing
Foods,
2021
DOI:10.3390/foods10061304
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