Replication Data for: Improving functional and nutritional profiles of barley flours with diverse starch types through pearling

This study focused on examining how variations in endosperm type and the content of fibers across five barley genotypes influence the functional and digestive properties of barley flours. Furthermore, the research investigated the impact of pearling on these characteristics.

Bibliographic Details
Authors: Friero Moreno, Iván, Martínez Subirà, Mariona, Romero Fabregat, Mª Paz, Moralejo Vidal, Mª Angeles
Format: conjunto de datos
Publication Date:2024
Country:España
Institution:Fundació Sant Joan de Déu
Repository:Repositori Obert UdL
OAI Identifier:oai:dnet:.___________::e4cadb97bfc3539b730b44136e994fad
Online Access:https://doi.org/10.34810/DATA1859
https://hdl.handle.net/10459.1/470142
Access Level:Open access
Keyword:Agricultural Sciences
Barley flour
Amylose
Pearl barley
Functional properties
In vitro digestibility
Description
Summary:This study focused on examining how variations in endosperm type and the content of fibers across five barley genotypes influence the functional and digestive properties of barley flours. Furthermore, the research investigated the impact of pearling on these characteristics.

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