Tocol and β-glucan levels in barley varieties and in pearling by-products

Author:

Panfili Gianfranco,Fratianni Alessandra,Criscio Tiziana Di,Marconi Emanuele

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

1. AACC. (2000). Approved methods of the AACC. (10th ed). St. Paul, MN: American Association of Cereal Chemists.

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3. AOAC. (1980). Official Methods of Analysis of the Association of Official Analytical Chemists. (13th ed). Arlington, VA: Association of Official Analytical Chemists.

4. Milling of regular and waxy starch hull-less barley for the production of bran and flour;Bhatty;Cereal Chemistry,1997

5. The potential of hull-less barley;Bhatty;Cereal Chemistry,1999

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