Establishment and evaluation of a Barley starch isolation method with focus on representability
The high viscosity of barley material makes starch isolation problematical using regular methods established for cereals. An adjusted starch isolation method has been set up for barley, based on fractionation and purification. The focus is on attaining truly representative isolates of six flour samp...
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| Format: | H1 |
| Language: | Inglés Swedish |
| Published: |
SLU/Dept. of Food Science
2012
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