Effect of β-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre

Journal of Cereal Science

Volumn 56, Issue 3, 2012, Pages 595-602

  Lopez Perea P ^a,b   Schwarz, P B ^c   Figueroa, J D C ^d   Hernandez Estrada Z J ^d  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSITY OF MANITOBA   (Canada)

^c NORTH DAKOTA STATE UNIVERSITY   (United States)

^d DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Glucans; Barley; Dietary fibre; Maxwell model; Relaxation time; Viscosity

Indexed keywords

HORDEUM;

EID: 84868208926     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.07.017     Document Type: Article

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