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2017•Journal of Cereal ScienceRequires access

Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta

Rosanna De Paula, El‐Sayed M. Abdel‐Aal, Maria Cristina Messia, Iwona Rabalski, Emanuele Marconi

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Key concepts: Beta-glucan, Glucan, Food science, Extrusion, Chemistry, Barley flour, Health benefits, Wheat flour

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Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta — Research Paper | ScholarLens