How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?

Characterisation of dietary fibre components in rye products

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The link between dietary fibre and human health

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Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

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Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response

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The minimal enzyme cocktail concept for biomass processing

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Contribution of Wheat Endogenous and Wheat Kernel Associated Microbial Endoxylanases to Changes in the Arabinoxylan Population during Breadmaking

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Molecular weight distribution and content of water-extractable β-glucan in rye crisp bread

(2007) A.A.M. Andersson et al.   JOURNAL OF CEREAL SCIENCE