Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting
| Autor: | Noriko Kohyama, Yasunori Ichinose, Shigenobu Kaneko, Junko Matsuki |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Science and Technology Research. 28:363-371 |
| ISSN: | 1881-3984 1344-6606 |
| DOI: | 10.3136/fstr.fstr-d-22-00054 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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