Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201609636667872.pdf
Reference14 articles.
1. Instant Gruel from Colored Barley and Oats for Improving Diabetic Conditions
2. Barley for food: Characteristics, improvement, and renewed interest
3. Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids
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