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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Variation in Barley Endosperm &bgr;-Glucan Content in Three Barley Cultivars as a Function of Spike Number and Within-spike Position

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Journal of Cereal Science, Vol. 35, Iss. 1, 2002-01 ,pp. : 99-101

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Barley grain -glucan content as affected by nitrogen and irrigation

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Field Crops Research, Vol. 84, Iss. 3, 2003-12 ,pp. : 335-340

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Cultivar and Environmental Effects on (1->3,1->4)- -D-Glucan and Protein Content in Malting Barley

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Journal of Cereal Science, Vol. 34, Iss. 3, 2001-11 ,pp. : 295-301

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

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