In this study, beta-glucan was extracted from oats using hot water extraction method. After extraction, the physiochemical and functional properties of extracted β-glucan such as solubility, foaming, foaming stability and rheological properties were tested. In order to measure the moisture, ash and ...
Author(s) : Sattari, A.; Milani, J. M.; Amiri, Z. R.; Parizi, A. P.
Publisher : Ferdowsi University of Mashhad, Mashhad, Iran
Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.271-286 ref.45