Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble β-glucans in barley (Hordeum vulgare L.)

Author:

Anker-Nilssen Kirsti,Sahlstrøm Stefan,Knutsen Svein H.,Holtekjølen Ann Katrin,Uhlen Anne Kjersti

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference40 articles.

1. Dietary fiber content of barley grown in Finland;Aalto;Cereal Chemistry,1988

2. Analysis of total and insoluble mixed-linked (1→3),(1→4)-β-d-glucans in barley and oats;Åman;Journal of Agricultural and Food Chemistry,1987

3. Content and solubility of mixed-linked (1→3),(1→4)-β-d-glucan in barley and oats during kernel development and storage;Åman;Journal of Cereal Science,1989

4. Chemical and physical characteristics of different barley samples;Andersson;Journal of the Science of Food and Agriculture,1999

5. Interaction between barley cultivars and growth temperature on starch degradation properties measured in vitro;Anker-Nilssen;Animal Feed Science and Technology,2006

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