The potential use of cereal (1â3,1â4)-β-d-glucans as functional food ingredients
Keywords: وزن مولکولی بالا; Barley; Oats; Bread; Pasta; Dietary fibre; Glycaemic response; DP; degree of polymerisation; FDA; US Food and Drug Administration; GI; glycaemic index; β-glucan; (1â3,1â4)-β-d-glucan; HDL; high density lipoprotein; HWM; high molecular weight; LDL; l