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  • Composition and in vitro digestion of barley, oat, and wheat brans

    Creator:
    Gangloff, Mary Beth
    Abstract:
    In the field of nutrition, complex carbohydrates have become increasingly important in the last decade. The fiber fraction of foods has been implicated as modifying the etiology of several chronic diseases and the starch fraction is important with respect to the glycemic index of foods. This study has focused on...
    Resource Type:
    Masters Thesis
    Full Text:
    component of oat bran was solubilized or digested within the first hour of enzyme exposure. Extended