title: Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice.
authors.affiliation: Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden. tina.immerstrand@appliednutrition.lth.se
authors.forename: Tina
authors.initials: T
authors.lastname: Immerstrand
authors.forename: Kristina E
authors.initials: KE
authors.lastname: Andersson
authors.forename: Caroline
authors.initials: C
authors.lastname: Wange
authors.forename: Ana
authors.initials: A
authors.lastname: Rascon
authors.forename: Per
authors.initials: P
authors.lastname: Hellstrand
authors.forename: Margareta
authors.initials: M
authors.lastname: Nyman
authors.forename: Steve W
authors.initials: SW
authors.lastname: Cui
authors.forename: Björn
authors.initials: B
authors.lastname: Bergenståhl
authors.forename: Christian
authors.initials: C
authors.lastname: Trägårdh
authors.forename: Rickard
authors.initials: R
authors.lastname: Oste