Variation in Total and Soluble β-Glucan Content in Hulless Barley: Effects of Thermal, Physical, and Enzymic Treatments-Reference-Cited by-同舟云学术

Variation in Total and Soluble β-Glucan Content in Hulless Barley: Effects of Thermal, Physical, and Enzymic Treatments

Published:2000-03-28 Issue:4 Volume:48 Page:982-989
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Izydorczyk M. S.¹,Storsley J.¹,Labossiere D.¹,MacGregor A. W.¹,Rossnagel B. G.¹

Affiliation:

1. Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB, Canada R3C 3G8, and Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991102f

Reference25 articles.

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