Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-Doughs.
- DOI
- 10.1007/s11130-025-01451-3
- Published
- 2025 Dec 12
- Container
- Plant foods for human nutrition (Dordrecht, Netherlands)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s11130-025-01451-3,
title = {Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-Doughs.},
author = {Vivanco JP and López X and Barros-Velázquez J and Ortiz J},
year = {2025},
journal = {Plant foods for human nutrition (Dordrecht, Netherlands)},
doi = {10.1007/s11130-025-01451-3},
url = {https://doi.org/10.1007/s11130-025-01451-3}
}RIS
TY - JOUR TI - Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-Doughs. AU - Vivanco JP AU - López X AU - Barros-Velázquez J AU - Ortiz J PY - 2025 JO - Plant foods for human nutrition (Dordrecht, Netherlands) DO - 10.1007/s11130-025-01451-3 UR - https://doi.org/10.1007/s11130-025-01451-3 ER -
APA
JP, V., X, L., J, B., & J, O. (2025). Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-Doughs.. Plant foods for human nutrition (Dordrecht, Netherlands). https://doi.org/10.1007/s11130-025-01451-3
Source records
- pubmed · retrieved 2026-09-25T05:05:29.214Z