Relationships between starch pasting properties, free fatty acids and amylose content in barley
Author:
Funder
Australia's grain growers
Grain Research and Development Corporation (GRDC)
Australian government
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
1. Interpretation of RVA curves;Batey,2007
2. Barley: Production, improvement and uses;Blake,2011
3. Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling;Blazek;Journal of Cereal Science,2011
4. Influence of barley variety and malting process on lipid content of malt;Bravi;Food Chemistry,2012
5. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process;Bravi;Journal of Agricultural and Food Chemistry,2009
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