Table 3.

Coefficient of correlation between components of oat flour and solvent retention capacity.

SRC	Content
	β-Glucan	Protein	Starch	Damaged Starch
WSRC	0.60	0.77 **	−0.52	0.08
SSRC	0.33	−0.60	0.12	−0.30
LASRC	−0.29	−0.31	0.36	−0.40
SCASRC	0.62	0.75 *	−0.63	−0.23
SCSRC	0.83 **	0.72 *	−0.36	−0.30
CCSRC	0.82 **	0.46	−0.01	−0.46
FCSRC	0.78 *	0.82 **	−0.69 *	−0.24
SCHSRC	0.80 **	−0.30	−0.10	−0.47
SHSRC	0.62	0.83 **	−0.62	0.09
SCABSRC	0.60	0.85 **	−0.62	0.21
SDSSRC	0.52	0.76 *	−0.37	−0.24

Data were listed as means ± standard deviations of triplicate measurements; Figures with “*” mean significant difference (Duncan’s method, p < 0.05); Figures with “**” mean significant difference (Duncan’s method, p < 0.01).