Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties
Author:
Affiliation:
1. Crops Technology Research DepartmentFood Technology Research Institute, Agricultural Research Center Al Giza Egypt
2. Barley Research DepartmentField Crops Research Institute, Agricultural Research Center Al Giza Egypt
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15165
Reference33 articles.
1. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan
2. Extraction and characterization of β-d-glucan from oat for industrial utilization
3. Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures
4. Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice
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