Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread

Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread

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Bibliographic Details
Main Author: Jacobs, Morrison Shawn
Published: 2013
Online Access:http://hdl.handle.net/1993/20765
id ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-20765
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spelling ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-207652014-03-29T03:47:50Z Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread Jacobs, Morrison Shawn 2013-05-17T18:05:39Z 2013-05-17T18:05:39Z 2006 http://hdl.handle.net/1993/20765
collection NDLTD
sources NDLTD
description
author Jacobs, Morrison Shawn
spellingShingle Jacobs, Morrison Shawn
Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread
author_facet Jacobs, Morrison Shawn
author_sort Jacobs, Morrison Shawn
title Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread
title_short Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread
title_full Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread
title_fullStr Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread
title_full_unstemmed Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread
title_sort distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread
publishDate 2013
url http://hdl.handle.net/1993/20765
work_keys_str_mv AT jacobsmorrisonshawn distributionandstructuralvariationofnonstarchpolysaccharidesinmillingfractionsofhulllessbarleywithvariableamylosecontentandthesubsequentevaluationofbakingproceduresforincorporationofbarleyrollermillingfractionscontaininghighlevelsofdietaryfiberintobread
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