Recovery and Purity of Isolated Barley Starch and Protein as Affected by Fractionation Water Temperature

Author:

Park C. S.1,Baik B.-K.23

Affiliation:

1. Assistant professor, Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, 561-756, Korea.

2. Associate professor, Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6376.

3. Corresponding author. Phone: (509) 335-8230. Fax: (509) 335-8674. E-mail: bbaik@wsu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Cited by 4 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. Highland barley starch (Qingke): Structures, properties, modifications, and applications;International Journal of Biological Macromolecules;2021-08

2. Wet-Milling of Cereals;Journal of Food Processing and Preservation;2015-11-20

3. Wet-milling of buckwheat with hull and dehulled – The properties of the obtained starch fraction;Journal of Cereal Science;2014-11

4. Additional wet milling step for fractionation of barley flour after hull separation;Journal of Cereal Science;2012-09

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