STRUCTURE OF TOTAL BARLEY BETA-GLUCAN1
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1991.tb01051.x/fullpdf
Reference46 articles.
1. The relationship between the viscosity of an acid flour extract of barley and its β-glucan content
2. A RAPID AND SIMPLE METHOD FOR THE DETERMINATION OF STARCH AND β-GLUCAN IN BARLEY AND MALT
3. FACTORS AFFECTING WORT SEPARATION
4. THE INSTITUTE OF BREWING ANALYSIS COMMITTEE THE DETERMINATION OF ENDO-β-GLUCANASE ACTIVITY IN MALT
5. THE ACTION OF ENDO-β-1,3-GLUCANASES ON BARLEY AND MALT β-GLUCANS
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