Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties

Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose cont...

Полное описание

Библиографические подробности

Главные авторы:	Bilatu Agza Gebre, Zekun Xu, Mengting Ma, Berhane Lakew, Zhongquan Sui, Harold Corke
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2024-04-01
Серии:	Foods
Предметы:	food barley chain length distribution pasting properties thermal characteristics
Online-ссылка:	https://www.mdpi.com/2304-8158/13/8/1198
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