Functional characterization of steam jet-cooked β-glucan-rich barley flour as an oil barrier in frying batters

Journal of Food Science

Volumn 71, Issue 6, 2006, Pages

  Lee, Suyong ^a   Inglett, George E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Barley flour; Frying; Oil uptake; Rheology; Steam jet cooking

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 33748347519     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00121.x     Document Type: Article

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