Structure and Functionality of Barley Starches
- 15 September 1998
- journal article
- research article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (5), 747-754
- https://doi.org/10.1094/cchem.1998.75.5.747
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Barley in udon noodles Tallarines elaborados con cebadaFood Science and Technology International, 1997
- Starch Properties and Stability of Club and Soft White Winter Wheats from the Pacific Northwest of the United StatesCereal Chemistry Journal, 1997
- A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatographyCarbohydrate Research, 1996
- Pentosan and (1 → 3),(1 → 4)-β-Glucan concentrations in endosperm and wholegrain of wheat, barley, oats and ryeJournal of Cereal Science, 1987
- Nutritive value of danish-grown barley varieties, I, carbohydrates and other major constituentsJournal of Cereal Science, 1987
- Rapid analysis of starch, amylose and amylopectin by high-performance size-exclusion chromatographyJournal of Chromatography A, 1985
- The variation in chemical composition of Swedish barleysJournal of Cereal Science, 1985
- A RAPID AND SIMPLE METHOD FOR THE DETERMINATION OF STARCH AND β-GLUCAN IN BARLEY AND MALTJournal of the Institute of Brewing, 1984
- PENICILLIUM FUNICULOSUMAS A SOURCE OF β-GLUCANASE FOR THE ESTIMATION OF BARLEY β-GLUCANJournal of the Institute of Brewing, 1983
- Selection and characterization of low β-glucan mutants from barleyCarlsberg Research Communications, 1983