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. Author manuscript; available in PMC: 2016 Jan 4.
Published in final edited form as: J Am Coll Nutr. 2015 Aug 14;35(1):41–49. doi: 10.1080/07315724.2015.1032442

Figure 4.

Figure 4

A, B.

(A) Average molecular weight (Mw) in Daltons (Da) and (B) radius of gyration in nanometers (nm), of the β-glucan content of oatmeal and the ready-to-eat breakfast cereal (RTEC). *Both outcomes were significantly different at p < 0.001. Values are mean ± standard deviation