Effects of roasting on barley β-glucan, thermal, textural and pasting properties

Article

Abstract: Different hulled barley cultivars were subjected to roasting in hot sand (280 °C) and the effects on

Palabras claves:

barley, Cooked starch, Roasting, Soluble β-glucan

Autores:

Cristina M. Rosell, Gujral H.S., Sharma P.

Fuentes:

scopus