Physicochemical and functional properties of ▀-glucans of Barley and oats
Tejinder Singh
Physicochemical and functional properties of ▀-glucans of Barley and oats - Food Science and Technology - Ludhiana PAU 1996 - 29cm; 95l
The concentrations of B-glucan isolates employed were in the range of 110-5.0%(wllv) in hulled barlay (PL 416, PL 428), hulless barley and oats. The Power Law Flow Behaviour index values varied from 0.31-0.97, indicating mildly to highly pseudoplasticity
BAKING
BAKING BARLEY. GLUCANS CEREALS CONSISTENCY VISCOSITY RHEOLOGY
T 664.7 T25P
Physicochemical and functional properties of ▀-glucans of Barley and oats - Food Science and Technology - Ludhiana PAU 1996 - 29cm; 95l
The concentrations of B-glucan isolates employed were in the range of 110-5.0%(wllv) in hulled barlay (PL 416, PL 428), hulless barley and oats. The Power Law Flow Behaviour index values varied from 0.31-0.97, indicating mildly to highly pseudoplasticity
BAKING
BAKING BARLEY. GLUCANS CEREALS CONSISTENCY VISCOSITY RHEOLOGY
T 664.7 T25P