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Effect of parboiling on the physicochemical properties of immature barley kernels

1993

Suk, H.M. | Hong, H.D. | Kim, S.S. | Kim, K.T. (Korea Food Research Institute, Sungnam (Korea Republic)) | Kim, J.S. (Inju University, Pusan (Korea Republic). Department of Food Science and Nutrition)

AGROVOC Keywords
amande de la graine amidon barley boiling carbohidratos carbohydrates cebada color colour composition globale control de plagas (postcosecha) couleur dietary fibres fibra de la dieta fibre alimentaire germen glucane glucano glucans glucide jellification kernels orge polishing polissage postharvest control proximate composition pulido starch thiamin thiamine tiamina
Bibliographic information
Volume 36 Issue 6 ISSN 0368-2897
Pagination
pp. 456-462
Other Subjects
Lutte apres recolte; Gelification; Cuisson a l'eau; Composicion aproximada; Almidon; Ebullicion; Gelificacion
Language
Korean
Note
Summaries (En, Ko)
1 illus.; 8 tables; 15 ref.
Type
Numerical Data; Summary
1995-08-15
AGRIS AP
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