Contamination
Beta 1-3D Glucan
Beta 1-3D Glucan: While the baking process may cause partial degradation of the beta 1-3D glucan chains, significant portions of the beta 1-3D glucan chains can remain intact. The functional groups and overall polysaccharide structure of beta 1-3D glucan are designed to withstand a range of environmental conditions, including heat. As a result, many of
READ MORE