JOURNAL ARTICLE
HEAT LABILITY OF BARLEY β-GLUCAN
Year: 1971 Journal: Journal of the Institute of Brewing Vol: 77 (6)Pages: 509-509 Publisher: Wiley
Abstract
When barley β-glucan is heated above 85° C it gives rise to solutions of greatly reduced viscosity.
Keywords:
Lability Glucan Chemistry Food science Biochemistry
Metrics
9
Cited By
0.00
FWCI (Field Weighted Citation Impact)
2
Refs
0.06
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Food composition and properties
Health Sciences → Nursing → Nutrition and Dietetics
Polysaccharides Composition and Applications
Life Sciences → Agricultural and Biological Sciences → Food Science
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