Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole-Grain Barley
Author:
Affiliation:
1. Agriculture and Agri-Food Canada, Winnipeg, MB, Canada.
2. Department of Food Science, University of Manitoba, Winnipeg, MB, Canada.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference55 articles.
1. Oscillatory Rheology and Creep Behavior of Barley β-d-glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content
2. Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion
3. Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility
4. Development of a Laboratory-Scale Flaking Machine for Oat End Product Testing
5. Effects of Processing on Physicochemical Properties and Efficacy of β-Glucan from Oat and Barley
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