Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus)-Reference-Cited by-同舟云学术

Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus)

Published:2022-11 Issue: Volume:395 Page:133581
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Meng-jia,Shan Lei,Tong Li-Tao,Fan Bei,Liu Li-ya,Sun Ruo-qi,Huang Ya-Tao,Wang Feng-zhong,Wang Li-li

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley;Bai;Food Chemistry,2020

4. Assessment of biochemical markers identified in wheat for monitoring barley grain tissue;Barron;Journal of Cereal Science,2017

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