Cite
HARVARD Citation
Ames, N. et al. (2021). Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite. Food & function. 12 (8), pp. 3672-3679. [Online].
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Ames, N. et al. (2021). Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite. Food & function. 12 (8), pp. 3672-3679. [Online].