Collet and cooking extrusion change the soluble and insoluble β-glucan contents of barley

Collet and cooking extrusion change the soluble and insoluble β-glucan contents of barley

Professor    #7438 #7447 #7058 #7248    jlin@mail.npust.edu.tw
Year2015
Author
Created date2019-01-16
Author order第四(以上)作者
Corresponding author
Publication year2015
Publication month9
Journal nameJournal of Cereal Science
Publication area英國
Volume66
Issue----
Publication type
Review system
LanguageForeign Language
Attached project科技部(NSC-102-2221-E-020-021)