Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production

By developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation...

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Bibliographic Details
Main Authors: Šterna Vita, Zute Sanita, Jansone Inga, Kantane Inara
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
covered and naked barley
dietary fiber
β-glucans
amino acids
α-tocopherol
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0019/pjfns-2016-0019.xml?format=INT
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