Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.07.047
Abstract: β-Glucans are known for their beneficial physiological roles but can be used as potential food hydrocolloid. The present study was performed to assess the potential of barley β-glucan concentrates (native and partially hydrolyzed) in altering… read more here.
Keywords: water chestnut; barley glucan; chestnut flour; water ... See more keywords