@article{2c7d019f22e04f5f8cca07012a534990,
title = "Gelation of cereal β-glucan after partial dissolution at physiological temperature: Effect of molecular structure",
keywords = "β-glucan, Barley, Fine structure, Gelation, Oat, Rheology, 416 Food Science",
author = "Miikka Laitinen and Noora M{\"a}kel{\"a}-Salmi and Maina, {Ndegwa H.}",
year = "2023",
month = aug,
doi = "10.1016/j.foodhyd.2023.108722",
language = "English",
volume = "141",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "ELSEVIER SCI IRELAND LTD",
}