Figure 2.

Least squares means of the molecular weight (Mw) in Daltons (Da) (A) and radius of gyration (Rg) in nanometers (nm) (B), of the β-glucan content of instant oatmeal (IO), old fashioned oatmeal (SO) and the ready-to-eat breakfast cereal (RTEC). Both varieties of oatmeal had higher molecular weight and radius of gyration that the RTEC (p < 0.01). Values are mean ± standard error.

Rebello et al. Nutrition Journal 2014 13:49   doi:10.1186/1475-2891-13-49
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