Selection for High [Beta]-Glucan Content in Oat Grain

doi 10.31274/rtd-180813-15243
Full Text
Abstract

Available in full text

Date

Unknown

Authors
Publisher

Iowa State University

Related search

Correlated Responses to Selection for Greater Β-Glucan Content in Two Oat Populations

Crop Science
AgronomyCrop Science
2002English

Barley and Oat Β-Glucan Content Measured by Calcofluor Fluorescence in a Microplate Assay

Cereal Chemistry
Organic ChemistryFood Science
2009English

Digestion Residues of Typical and High-Β-Glucan Oat Flours Provide Substrates for in Vitro Fermentation

Journal of Agricultural and Food Chemistry
AgriculturalChemistryBiological Sciences
2007English

Comparison of Three Recurrent Selection Regimes for Increasing Groat-Oil Content of Oat

English

Selection Response for Increased Grain Yield in Two High Oil Maize Synthetics

Indonesian Journal of Agricultural Science
2016English

Bioactive Oat Β-Glucan Reduces LDL Cholesterol in Caucasians and Non-Caucasians

Nutrition Journal
MedicineNutritionDietetics
2011English

Supplementation of the Diet With High-Viscosity Beta-Glucan Results in Enrichment for Lactobacilli in the Rat Cecum

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2006English

Can Β-D-Glucan Protect Oat Seeds Against a Heat Stress?

Nova Biotechnologica et Chimica
MutagenesisAnalytical ChemistryFood ScienceHealthBiotechnologyToxicology
2016English

Comparison of Microbial Diversity of Korean CommercialMakgeolliShowing High Β-Glucan Content and High Antihypertensive Activity, Respectively

Mycobiology
Infectious DiseasesPlant ScienceMicrobiology
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy