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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2019
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| Materias: | |
| 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 |