Nutrient content, <i>in-vitro</i> digestibility, and starch and protein molecular appearance of intact and ammoniated steamed-flaked and/or steamed-infrared heated-flaked barley grain.
Present results indicate that chemical processing with L and applied steam-infrared heated-flaked in barley grain may improve <i>in vitro</i> digestibility of starch and CP and increase granule sizes.
Authors
- Arash Honarmand (ORCID: https://orcid.org/0000-0002-7473-8230)
- A.M. Tahmasebi (ORCID: https://orcid.org/0000-0001-5979-9783)
- Mohsen Danesh Mesgaran (ORCID: https://orcid.org/0000-0002-2738-5284)
- Alireza Vakili (ORCID: https://orcid.org/0000-0001-7862-9763)
Institutions
- Ferdowsi University of Mashhad (IR)
Publication Details
- Journal
- PubMed
- Published
- 2025-01-01
- DOI
- https://doi.org/10.22099/ijvr.2024.49168.7210
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ferdowsi University of Mashhad