# The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

> Research article (Food Science and Technology International, 2019) · cited 12× · AI/ML

**Wikidata**: [openalex:W2952753441](https://www.wikidata.org/wiki/openalex:W2952753441)  
**Source**: https://4ort.xyz/entity/the-use-of-high-in-glucan-oat-fibre-powder-as-a-structuring-agent-in-gluten-free-yeast-leavened-cake