ABSTRACT
Fermented Cereal Products ............................................................640 21.3 Dietary Fiber from Cereal Grains and Its Potential Prebiotic Effects ........642
21.3.1 De nition .......................................................................................642 21.3.2 The Physiological Effects of b-Glucan and Arabinoxylan ............ 643 21.3.3 Cereal Fractions as Potential Prebiotics ........................................644
