Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch.
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DOI: 10.1016/j.foodchem.2021.129952
Abstract: This study explored the effects of β-glucan and various processing methods on the digestion of hulless barley starch in vitro. The whole hulless barley showed significantly lower starch digestibility compared to that hydrolyzed by β-glucanase,… read more here.
Keywords: barley starch; effects glucan; hulless barley; starch ... See more keywords