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7篇 您的检索式：作者名="Beer Mu"

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		题名	作者	年代	出处	被引量
	1	Evaluation of Role of Concentration and Molecular Weight of Oat Beta-glucan in Determining Effect of Viscosity on Plasma Glucose and Insulin Following an Oral Glucose Load显示文摘	Wood P J Beer Mu Buffer G	2000	British Journal of Nutrition2000，84，1：	1
	2	Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load显示文摘	Wood PJ Beer MU Butler G	2000	Br J Nutr2000，84，：	1
	3	Extraction of oat gumfromoat bran:effects of process on yield,molecular weight distribution,viscosity and(l-3)(l-4)β-D-glucan content of the gum显示文摘	Beer MU Arrigoni E	1996	Cereal Chemistry1996，73，1：	1
	4	Extraction of oat gumfromoat bran:effects of process on yield,molecular weight distribution,viscosity and (13)(14)β-D-glucan content of the gum显示文摘	Beer MU Arrigoni E	1996	Cereal Chemistry1996，73，1：	1
	5	Evaluation of role of concentration and molecular weight of oat beta-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load显示文摘	Wood PJ Beer MU Butler G	2000	Br J Nutr2000，84，：	1
	6	Evaluation of role of concentration and molecular weight of oat beta-glucose and molecular weight of oat beta-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load显示文摘	Wood P J Beer MU Butler G	2000	British Journal of Nutrition2000，84，1：	1
	7	Extraction of oat gum from oat bran: effects of process on yield, molecular weight distribution, viscosity and(1-3)(1-4)β-D-glucan content of the gum显示文摘	Beer MU ArrigonIE	1996	Cereal Chemistry1996，73，1：	1

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