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2010•Journal of Cereal ScienceRequires access

Effects of roasting on barley β-glucan, thermal, textural and pasting properties

Paras Sharma, Hardeep Singh Gujral, Cristina M. Rosell

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Key concepts: Roasting, Food science, Chemistry, Absorption of water, Cultivar, Glucan, Starch, Beta-glucan

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Effects of roasting on barley β-glucan, thermal, textural and pasting properties — Research Paper | ScholarLens