Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder
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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.… read more here.
Keywords: fermentation; extrusion; properties barley; barley powder ... See more keywords