The influence of a (1 → 3)(1 → 4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta

International Journal of Food Science and Technology

Volumn 41, Issue 8, 2006, Pages 910-918

  Cleary, Louise ^a   Brennan, Charles ^b  

^a UNIVERSITY OF PLYMOUTH   (United Kingdom)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

glucan; Barley; Dietary fibre; Digestibility; Pasta; Starch

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33748549044     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01141.x     Document Type: Article

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