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Published in 2021 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2021.794355
Abstract: In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion.…
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Keywords:
fermentation;
extrusion;
properties barley;
barley powder ... See more keywords