Malting potential of husked barley in relation to proanthocyanidins

Journal of Food Science and Technology

Volumn 38, Issue 1, 2001, Pages 71-74

  Yadav, S K ^a   Luthra, Y P ^a   Sood, D R ^a   Aggarwal, N K ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Barley (Hordeum vulgare L.); Germination capacity; Malting quality; Proanthocyanidins; Tannin protein interaction

Indexed keywords

EID: 0035035713     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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