Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch-Reference-Cited by-同舟云学术

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Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch

Published:2020-12 Issue: Volume:165 Page:2060-2070
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Su Chunyan,Saleh Ahmed S.M.,Zhang Bo,Feng Duo,Zhao Jiangyan,Guo Yu,Zhao Jian,Li Wenhao,Yan Wenjie

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference50 articles.

1. Starch granule-associated proteins of hull-less barley (Hordeum Vulgare L.) from the Qinghai-Tibet Plateau in China;Wang;J. Sci. food. Agr.,2010

2. Foaming properties of barley protein isolates and hydrolysates;Erkan;Eur. Food Res. Technol.,2008

3. Starch from hull-less barley: I. granule morphology, composition and amylopectin structure;Li;Food Chem.,2001

4. Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration;Kaur;J. Food. Meas. Charact.,2019

5. Germination: a means to improve the functionality of oat;Anu;Agr. Food. Sci.,2004

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