Abstract
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting
Published Version
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https://doi.org/10.3136/fstr.fstr-d-22-00054
Copy DOIJournal: Food Science and Technology Research | Publication Date: Jan 1, 2022 |
Citations: 2 |
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting
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