Work

Rheological Properties and Processing Applicability of Physically and Enzymatically Modified Non-Waxy Barley Flour

Year: 2026

Type: article

Abstract: 있다. 보리(Hordeum vulgare L.)는 전분, β-glucan, 단백질,

Source: Journal of the Korean Society of Food Science and Nutrition

DOI: 10.3746/jkfn.2026.55.4.381

Author: Eun-Bit Ma

Institution: Sunchon National University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W7160118969

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