Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

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Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

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Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852

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Extrusion process improves the functionality of soluble dietary fiber in oat bran

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