Amylose and β-Glucan Content of New Waxy Barleys
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference17 articles.
1. Some physical properties of barley starches from cultivars differing in amylose content
2. Starch Properties of a Waxy Mutant Line of Hull-less Barley (Hordeum vulgare L.)
3. Zero Amylose Lines of Hull-less Barley
4. Physicochemical Properties of Zero Amylose Hull-less Barley Starch
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1. A mutation in Waxy gene affects amylose content, starch granules and kernel characteristics of barley ( Hordeum vulgare );Plant Breeding;2019-03-25
2. Structure analysis of β-glucan in barley and effects of wheat β-glucanase;Journal of Cereal Science;2019-01
3. Structural characterization and inhibition on α-glucosidase of a novel oligosaccharide from barley malt;Journal of Cereal Science;2018-07
4. Barley Starch: Composition, Structure, Properties, and Modifications;Comprehensive Reviews in Food Science and Food Safety;2017-04-28
5. Characterization of milling fractions from new sources of barley for use in food industry;Starch - Stärke;2015-11-26
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