A simple technique for determining the viscosity of extracts of small samples of barley grains is required for use in screening large numbers of selections in a breeding programme. Extraction of 2-g samples of ground grain at pH 1.5 has proved satisfactory and the results of viscosity measurements of such extracts are compared with published information on β-glucan contents and with maltsters' assessments of a number of barley varieties.
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Greenberg et al. (1974) studied this question.
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