Barley and flax hull ingredients as functional foods
The purpose of the research was to investigate the potential for converting agricultural by-products, barley hull and flaxseed hull as well as their co-extract, into value-added functional food ingredients. Four varieties of barley hull and 3 types of flaxseed hull were hydrolyzed in calcium hydr...
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| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1993/4222 |