Author: Zhang G. Junmei W. Jinxin C.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.79, Iss.2, 2002-11, pp. : 251-254
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
By Jung Tae-Dong Shin Gi-Hae Kim Jae-Min Choi Sun-Il Lee Jin-Ha Lee Sang Jong Park Seon Ju Woo Koan Sik Oh Sea Kwan Lee Ok-Hawn
Nutrients, Vol. 9, Iss. 6, 2017-06 ,pp. :
Stabilization of emulsions and foams using barley -glucan
Food Research International, Vol. 33, Iss. 1, 2000-01 ,pp. :
Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread
By Finocchiaro Franca Ferrari Barbara Gianinetti Alberto Scazzina Francesca Pellegrini Nicoletta Caramanico Rosita Salati Claudia Shirvanian Vigen Stanca Antonio Michele
International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 1, 2012-02 ,pp. :