Composition and Microstructure of Waxy, Normal and High Amylose Barley Samples
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 48 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. Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate;Carbohydrate Polymers;2023-02
2. Barley, an Undervalued Cereal for Poultry Diets: Limitations and Opportunities;Animals;2022-09-21
3. Production of ß-glucan enriched flour from waxy barley;Journal of Cereal Science;2020-05
4. Genome-Wide Identification of Candidate Genes Associated with β-glucan Traits in a Hulled and Hulless Barley (Hordeum vulgare L.) Population;Phyton;2020
5. A mutation in Waxy gene affects amylose content, starch granules and kernel characteristics of barley ( Hordeum vulgare );Plant Breeding;2019-03-25
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