Utilization of Diverse Hulless Barley Properties To Maximize Food Product Quality
Author:
Publisher
Scientific Societies
Subject
Food Science
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Barley;Cereals and Nutraceuticals;2024
2. Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits;Critical Reviews in Food Science and Nutrition;2022-11-17
3. In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes;Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.;2021-12-01
4. Improving nutritional value of products with flour of the hulless barley cultivar ‘Kornelija’ as an ingredient;Zemdirbyste-Agriculture;2021-02-11
5. Genome-Wide Association Study on Total Starch, Amylose and Amylopectin in Barley Grain Reveals Novel Putative Alleles;International Journal of Molecular Sciences;2021-01-07
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