Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%). The effects of the treatment on the pasting, thermal, rheological, structural, and morphological properties of the native...

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Detalles Bibliográficos
Autores principales: Lv, Yiming, Ma, Sen, Yan, Jingyao, Sun, Binghua, Wang, Xiaoxi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659211/
https://www.ncbi.nlm.nih.gov/pubmed/36360123
http://dx.doi.org/10.3390/foods11213511

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659211/
https://www.ncbi.nlm.nih.gov/pubmed/36360123
http://dx.doi.org/10.3390/foods11213511

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