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March 1, 2000Cereal Chemistry

Composition and Utilization of Barley Pearling By‐Products for Making Functional Pastas Rich in Dietary Fiber and β‐Glucans

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Authors

EMEmanuele MarconiUniversity of MoliseMGMirella GrazianoUniversità Cattolica del Sacro CuoreRCR. CubaddaUniversity of Molise

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Marconi et al. (2000) studied this question.

synapsesocial.com/papers/6a97330e291358cba2a1a48ehttps://doi.org/10.1094/cchem.2000.77.2.133
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Barley: Chemistry and Value-Added Processing1998 · 195 citations
  2. 2Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods1998 · 67 citations
  3. 3Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load1994 · 374 citations