Effects of Cultivar and Environment on beta-(1,3)-(1,4)- D -glucan Content and Acid Extract Viscosity of Spanish Barleys

By Perez-Vendrell A.M.   Brufau J.   Molina-Cano J.L.   Francesch M.   Guasch J.  

Journal of Cereal Science, Vol. 23, Iss. 3, 1996-03 ,pp. : 285-292

Academic Press

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Cultivar Differences in Modification Patterns of Protein and Carbohydrate Reserves during Malting of Barley

By Brennan C.S.   Amor M.A.   Harris N.   Smith D.   Cantrell I.   Griggs D.   Shewry P.R.  

Journal of Cereal Science, Vol. 26, Iss. 1, 1997-01 ,pp. : 83-93

Academic Press

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Characterization of malting barley cultivars with more or less stable grain protein content under varying environmental conditions

By Gilbert W.M.   Bertholdsson N.O.  

European Journal of Agronomy, Vol. 10, Iss. 1, 1999-01 ,pp. : 1-8

Elsevier

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Determination of Total (1-<3),(1-<4)-beta- D -Glucan in Barley and Malt Flour Samples

By Manzanares P.   Sendra J.M.  

Journal of Cereal Science, Vol. 23, Iss. 3, 1996-03 ,pp. : 293-296

Academic Press

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High (1→3,1→4)-&bgr;-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response

By Cavallero A.   Empilli S.   Brighenti F.   Stanca A.M.  

Journal of Cereal Science, Vol. 36, Iss. 1, 2002-07 ,pp. : 59-66

Academic Press

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