Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread
Mengfei Gao, Zhongbo Hu, Yueyue Yang, Zhengyu Jin, Aiquan Jiao
Topics & Concepts
Food scienceStarchChemistryHydrateGlucanGlutenResistant starchWheat flourBiochemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications