Agricultural and Food SciencesBiology

Barley for food: Characteristics, improvement, and renewed interest

B. Baik, S. Ullrich

2008.9.1Journal of Cereal Science

DOI: 10.1016/j.jcs.2008.02.002

tlooto Summary

This review covers basic and general information on barley food use and barley grain processing for food use, as well as an in-depth look at several major aspects/traits of interest including kernel hardness and colour, grain starch, and β-glucan contents.

Abstract

Abstract is not available.

Citation format

BAIK, B.; ULLRICH, S. Barley for food: Characteristics, improvement, and renewed interest. Journal of Cereal Science, 2008, 48: 233–242.