Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.)

Pasting properties of barley starch are important characteristics from a processing standpoint. The isolation of starch form barley grains is time consuming thus the whole grain flour is always used. To compare pasting properties of starch with those of the whole grain flour, we used a Rapid Visco A...

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Detalles Bibliográficos
Autores principales: Fan, Xiangyun, Zhu, Juan, Dong, Wenbin, Sun, Yuandong, Lv, Chao, Guo, Baojian, Xu, Rugen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6541268/
https://www.ncbi.nlm.nih.gov/pubmed/31141562
http://dx.doi.org/10.1371/journal.pone.0216978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6541268/
https://www.ncbi.nlm.nih.gov/pubmed/31141562
http://dx.doi.org/10.1371/journal.pone.0216978

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