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    Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet by Qian WANG, Yanan TONG, Lili WANG, Bin DANG, Kunlun WU, Xijuan YANG, Fengzhong WANG, Liya LIU

    Published 2025-01-01
    “…Cluster analysis identified 12 highland barley varieties with high β-glucan (ranging from 5.62% to 6.54%), 11 with high AX (ranging from 10.37% to 11.51%), 1 with high total phenol (4.24 mg/g), and 10 with high pasting temperature (ranging from 81.05 to 86.85 ℃). Xining Chaiqing No.1 with the characteristics of high β-glucan, high AX, high gelatinization temperature, and moderate total phenolic content, may have advantages in the development of functional food with high activity and low glycemic index (GI).…”
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