Chemical composition and microstructure of milled barley fractions

European Food Research and Technology

Volumn 230, Issue 4, 2010, Pages 579-595

  Sullivan, Paul ^a,b   O'Flaherty, John ^a,b   Brunton, Nigel ^a   Gee, Vivian L ^c   Arendt, Elke ^b   Gallagher, Eimear ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c TEAGASC   (Ireland)

Author keywords

Barley; Beta glucan; Bran; Flour; Middlings; Milling

Indexed keywords

BARLEY FLOURS; BETA-GLUCANS; CHEMICAL COMPOSITIONS; FIBRE CONTENT; PROTEIN CONTENTS; SIMILAR PATTERN; STARCH CONTENTS; WHEAT FLOURS;

AMINO ACIDS; MILLING (MACHINING); ORGANIC ACIDS;

PROTEINS;

HORDEUM; TRITICUM AESTIVUM;

EID: 76149105130     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1196-8     Document Type: Article

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