Authors: BEER MU WOOD PJ WEISZ J FILLION N

Citation: Mu. Beer et al., EFFECT OF COOKING AND STORAGE ON THE AMOUNT AND MOLECULAR-WEIGHT OF (1-]3)(1-]4)-BETA-D-GLUCAN EXTRACTED FROM OAT PRODUCTS BY AN IN-VITRO DIGESTION SYSTEM, Cereal chemistry, 74(6), 1997, pp. 705-709

Authors: BEER MU WOOD PJ WEISZ J

Citation: Mu. Beer et al., MOLECULAR-WEIGHT DISTRIBUTION AND (1-]3)(1-]4)-BETA-D-GLUCAN CONTENT OF CONSECUTIVE EXTRACTS OF VARIOUS OAT AND BARLEY CULTIVARS, Cereal chemistry, 74(4), 1997, pp. 476-480

Authors: BEER MU AMADO R

Citation: Mu. Beer et R. Amado, EFFECTS OF OAT GUM SUPPLEMENTATION ON BLOOD LIPID FRACTIONS - REPLY, European journal of clinical nutrition, 50(4), 1996, pp. 275-275

Authors: BEER MU ARRIGONI E AMADO R

Citation: Mu. Beer et al., EXTRACTION OF OAT GUM FROM OAT BRAN - EFFECTS OF PROCESS ON YIELD, MOLECULAR-WEIGHT DISTRIBUTION, VISCOSITY AND (1-]3)(1-]4)-BETA-D-GLUCAN CONTENT OF THE GUM, Cereal chemistry, 73(1), 1996, pp. 58-62

Authors: BEER MU ARRIGONI E AMADO R

Citation: Mu. Beer et al., EFFECTS OF OAT GUM ON BLOOD CHOLESTEROL LEVELS IN HEALTHY-YOUNG MEN, European journal of clinical nutrition, 49(7), 1995, pp. 517-522