β-glucan content and viscosity of extracts from waxy barley
- 1 July 1986
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 4 (3) , 279-285
- https://doi.org/10.1016/s0733-5210(86)80030-3
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- THE WAXY CHARACTERHereditas, 2009
- New Process for Production of Ultra High Maltose Syrup from Special Genetically Derived BarleyStarch ‐ Stärke, 1980
- Relationship of mixed-link beta-glucan accumulation to accumulation of free sugars and other glucans in the developing barley endospermCarlsberg Research Communications, 1979
- The relationship between the viscosity of an acid flour extract of barley and its β-glucan contentCarlsberg Research Communications, 1979
- ENZYMATIC DETERMINATION OF 1,3:1,4-β-GLUCANS IN BARLEY GRAIN AND OTHER CEREALS†Journal of the Institute of Brewing, 1978
- Influence ofβ‐glucanase on feeding value of barley for poultry and moisture content of excretaBritish Poultry Science, 1978
- MORPHOLOGY AND CHEMICAL COMPOSITION OF BARLEY ENDOSPERM CELL WALLSJournal of the Institute of Brewing, 1975
- A RAPID METHOD FOR ESTIMATING THE VISCOSITY OF BARLEY EXTRACTSJournal of the Institute of Brewing, 1974
- SOLUBILIZATION OF β-GLUCAN DURING MASHINGJournal of the Institute of Brewing, 1972
- Studies on the Starches of Barley Genotypes: The Waxy StarchStarch ‐ Stärke, 1970