Physicochemical and functional properties of ▀-glucans of Barley and oats

By:

Tejinder Singh

Material type: Text

TextPublication details: Ludhiana PAU 1996Edition: Food Science and TechnologyDescription: 29cm; 95lSubject(s):

DDC classification:

T 664.7 T25P

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.7 T25P (Browse shelf(Opens below))	Not for loan		220003
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.7 T25P (Browse shelf(Opens below))	Not for loan		220004

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

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