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

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

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