Cite
HARVARD Citation
Northrop, G. et al. (2022). Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds. Food & function. 13 (7), pp. 3894-3904. [Online].
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Northrop, G. et al. (2022). Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds. Food & function. 13 (7), pp. 3894-3904. [Online].