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Starch molecular structure, physicochemical properties and in vitro digestibility of Ethiopian malt barley varieties.
Gebre, Bilatu Agza; Xu, Zekun; Ma, Mengting; Lakew, Berhane; Sui, Zhongquan; Corke, Harold.
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  • Gebre BA; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia.
  • Xu Z; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Ma M; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Lakew B; Senior Barley Breeder, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia.
  • Sui Z; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: zsui@sjtu.edu.cn.
  • Corke H; Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel. Electronic address: harold.corke@gtiit.edu.cn.
Int J Biol Macromol ; 256(Pt 1): 128407, 2024 Jan.
Article en En | MEDLINE | ID: mdl-38007010
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Hordeum Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: Etiopia
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Hordeum Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: Etiopia