| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378129 | Journal of Cereal Science | 2012 | 8 Pages |
Abstract
⺠Size fractions from hammer-milled barley and sorghum grains have diverse properties. ⺠Enzyme digestibility and water absorption/solubility of fractions are additive. ⺠Viscosity profiles are dominated by starch for sorghum but not barley. ⺠Milled grain hydration, viscosity and digestibility can be tailored through particle size.
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Authors
G.J. Al-Rabadi, P.J. Torley, B.A. Williams, W.L. Bryden, M.J. Gidley,