Variation in total and soluble β-glucan content in hulless barley: Effects of thermal, physical, and enzymic treatments

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 982-989

  Izydorczyk, M S ^a   Storsley, J ^a   Labossiere, D ^a   MacGregor, A W ^b   Rossnagel, B G ^c  

^a UNIVERSITY OF MANITOBA   (Canada)

^b GRAIN RESEARCH LABORATORY   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

glucans; Barley; Extractability; Viscosity

Indexed keywords

BETA GLUCAN; GLUCAN;

ARTICLE; BARLEY; CHEMICAL ANALYSIS; CHEMISTRY; ENZYME ACTIVITY; ENZYME ANALYSIS; GENETICS; GENOTYPE; HEAT; HYDROLYSIS; ISOLATION AND PURIFICATION; SOLUBILITY; VISCOSITY;

GENOTYPE; GLUCANS; HEAT; HORDEUM; SOLUBILITY;

EID: 0034058871     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991102f     Document Type: Article

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