Effect of formulation and processing treatments on viscosity and solubility of extractable barley β-glucan in bread dough evaluated under in vitro conditions

Cereal Chemistry

Volumn 87, Issue 1, 2010, Pages 65-72

  Moriartey, Stephanie ^a   Temelli, Feral ^a   Vasanthan, Thava ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; FERMENTATION; FOOD PRODUCTS; PHYSIOLOGY; SOLUBILITY; YEAST;

BLOOD GLUCOSE; BREAD DOUGH; CHOLESTEROL LOWERING; CONDITION; EXTRACTABLES; FERMENTATION TIME; GLUCANS; IN-VITRO; PHYSIOLOGICAL CONDITION; PREMIXING;

VISCOSITY;

HORDEUM;

EID: 75649129734     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-1-0065     Document Type: Article

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