Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies - Concepedia

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Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies

DOI Full Paper Access

272

Citations

26

References

2003

Year

D.A.J.M. Kerckhoffs, Gerard Hornstra, Ronald P. Mensink

American Journal of Clinical Nutrition

Food ChemistryNutritionLipid NutritionNutraceutical IngredientCholesterol-lowering EffectHypercholesterolemic SubjectsDietary FibrePharmacologyOat Bran

References

	Year	Citations

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