Puffing and jet cooking affect solubility and molecular weight of barley β-glucans

Journal of Food Processing and Preservation

Volumn 28, Issue 6, 2004, Pages 433-441

  Klamczynski, A P ^a   Knuckles, B E ^a   Glenn, G M ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

Β-GLUCAN; JET COOKING; PUFFED CAKES; WATER EXTRACTS;

EXTRUSION; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HEATING; MOLECULAR WEIGHT; OILS AND FATS; POLYSACCHARIDES; STARCH;

CROPS;

BARLEY; BLISTERING; EXTRUSION; FLOUR; GLUCANS; HEATING; MOLECULAR WEIGHT; OATS;

AVENA; HORDEUM VULGARE SUBSP. VULGARE; NEPTUNIA;

EID: 17244379465     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.23053.x     Document Type: Review

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