Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases

• Author / Creator

  Faraj, Abdul Kipruto

• Subjects / Keywords

  • Barley.
  • Glucans.
  • Starch.

• Graduation date

  2004

• Type of Item

  Thesis

• Degree

  Doctor of Philosophy in Food Science and Technology

• DOI

  https://doi.org/10.7939/r3-q91w-my81

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for the purpose of private, scholarly or scientific research. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.