Table 5.

Pearson’s correlation coefficients between flour constituent levels and SRC values of eight oat flours.

SRC	Content
	β-Glucan	Protein	Starch
WSRC	0.54	0.20	−0.62
SSRC	0.59	−0.42	−0.60
LASRC	−0.16	−0.42	−0.09
SCASRC	0.53	0.37	−0.74 *
CCSRC	0.64 *	0.39	−0.39
SCHSRC	0.49	0.28	−0.41

Figures with “*” mean significant difference (Duncan’s method, p < 0.05).