Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking. This work studied the effect of particle sizes (coarse, 250–500 μm; medium, 150–250 μm;...

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Detalles Bibliográficos
Autores principales: Zhao, Zixuan, Ming, Jian, Zhao, Guohua, Lei, Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834473/
https://www.ncbi.nlm.nih.gov/pubmed/35159439
http://dx.doi.org/10.3390/foods11030287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834473/
https://www.ncbi.nlm.nih.gov/pubmed/35159439
http://dx.doi.org/10.3390/foods11030287

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