Zobrazeno 1 - 3
of 3
pro vyhledávání: '"S. L. Lagasse"'
Publikováno v:
Cereal Chemistry Journal. 83:202-210
Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull-less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Sprin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a132eb2a8e9b670ddf3ada61b32a52a
https://doi.org/10.1094/cc-83-0202
https://doi.org/10.1094/cc-83-0202
Publikováno v:
Cereal Chemistry Journal. 82:60-69
Roller milled flours from eight genotypes of hull-less barley (HB) with normal, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch were incorporated at 20 and 40% (w/w) with a 60% extraction Canada Prairie Spring White (CPSW, cv. AC Vista) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ddf227db3cce70ecac47032bc82bbc0
https://doi.org/10.1094/cc-82-0060
https://doi.org/10.1094/cc-82-0060
Autor:
J. E. Dexter, R. G. Desjardins, Brian G. Rossnagel, Marta S. Izydorczyk, S. L. Lagasse, David W. Hatcher
Publikováno v:
Cereal Chemistry Journal. 80:637-644
Roller milling of hull-less barley generates mill streams with highly variable β-glucan and arabinoxylan (AX) content. For high β-glucan cultivars, yields >20% (whole barley basis) of a fiber-rich fraction (FRF) with β-glucan contents >15% can be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db387add3c40ecfee5331b019cb61f7a
https://doi.org/10.1094/cchem.2003.80.6.637
https://doi.org/10.1094/cchem.2003.80.6.637