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.
| Autores: | , , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/467002 |
| Acceso en línea: | https://doi.org/10.34810/data1859 |
| Access Level: | acceso abierto |
| Palabra clave: | Agricultural Sciences Barley flour Amylose Pearl barley Functional properties In vitro digestibility |
| Sumario: | 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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