Comparisons of β-Glucan Content of Barley and Oat-Reference-Cited by-同舟云学术

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Comparisons of β-Glucan Content of Barley and Oat

Published:1997-09 Issue:5 Volume:74 Page:571-575
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lee C. J.¹,Horsley R. D.²³,Manthey F. A.²,Schwarz P. B.⁴

Affiliation:

1. RR1 Box 170, Velva, ND 58790.

2. Dept. of Plant Sciences, North Dakota State University, Fargo, ND 58105.

3. Corresponding author. E-mail address: horsley@badlands.nodak.edu

4. Dept. of Cereal Science, North Dakota State University, Fargo, ND 58105.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference4 articles.

1. Content and solubility of mixed-linked (1→3), (1→4)-β-d-glucan in barley and oats during kernel development and storage

2. CHEMICAL COMPOSITION AND DIGESTIBLE ENERGY OF BARLEY

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