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Modification of barley dietary fiber through thermal treatments
The current research was carried out to observe the effect of different thermal treatments on soluble and insoluble dietary fiber ratio to improve functional properties of barley. Two varieties of barley labeled as Haider‐93 and Jau‐87 were milled and then wet and dry heat‐treated. Soaking and then...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6526641/ https://ncbi.nlm.nih.gov/pubmed/31139395 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1026 |
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