Fig. 4From: Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic ratsApparent viscosity (a), soluble β-glucan (b), starch gelatinization (c), and protein dispersibility index (d) of the brewed oatmeal and boiled oatmeal. Means and standard errors were determined in triplicate for each sample. Different superscript letters indicate significant differences at P < 0.05Back to article page