Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough
ZHANG Kun1，HUANG Wei-ning1,*，DU Guo-cheng2，WANG Hong-zi3，ZHOU Joe4，BOISVERT Johanne4
FOOD SCIENCE . 2009, (21): 320 -323 .  DOI: 10.7506/spkx1002-6300-200921074