Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles-Reference-Cited by-同舟云学术

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

Published:2023-03 Issue: Volume:17 Page:100596
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zheng Qianna,Wang Zheng,Xiong Feiyang,Song Yan,Zhang Guoquan^ORCID

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

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3. Digestibility and pasting properties of rice starch heat-moisture treated at the meltin temperature (T-m);Anderson;Starch-Starke,2002

4. Nanoreduction as a technology to exploit β-Glucan from cereal and fungal sources for enhancing its nutraceutical potential;Ashraf;Carbohydrate Polymers,2021

5. Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan;Bai;Carbohydrate Polymers,2021

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2. Barley phytochemicals and health promoting benefits: A comprehensive review;Journal of Agriculture and Food Research;2023-12

3. ВИКОРИСТАННЯ ЯЧМІННИХ ВИСІВОК У СТВОРЕННІ АЛЬТЕРНАТИВНОГО ТВЕРДОГО ПАЛИВА З ВІДХОДІВ КАВОВОГО ВИРОБНИЦТВА;Journal of Chemistry and Technologies;2023-07-25