ScholarLens Back to search
1989•Food ChemistryRequires access

Effects of extrusion cooking on starch and dietary fibre in barley

Karin Østergård, Inger Björck, Jukka Vainionpää

Open publisher page 56 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 56 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Starch, Extrusion, Extrusion cooking, Food science, Chemistry, Wheat flour, Digestion (alchemy), Fraction (chemistry)

Related papers

Related paper 1Related paper 2
Back to paper searchBrowse research topicsOriginal source
Effects of extrusion cooking on starch and dietary fibre in barley — Research Paper | ScholarLens