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Comparison of the β-glucan content in different barley genotypes

dc.contributorJozinović, Antun
dc.contributorBudžaki, Sandra
dc.contributorStrelec, Ivica
dc.contributorLončarić, Ante
dc.creatorĐukić, Nevena
dc.creatorMarković, Stefan
dc.creatorŽivančev, Dragan
dc.creatorTorbica, Aleksandra
dc.creatorNazari, Simin Hagh
dc.date.accessioned2021-07-20T10:59:56Z
dc.date.available2021-07-20T10:59:56Z
dc.date.issued2019
dc.identifier.issn1848-2554
dc.identifier.urihttp://fiver.ifvcns.rs/handle/123456789/2185
dc.description.abstractAmong cereals, the largest amount of β-glucan is contained in oat and barley. The content of β-glucan varies from 2.5% to 11.3% in the whole barley seed. β-glucans have a number of positive effects on human health and a wide range of potential applications in the food and pharmaceutical industry. The aim of our research was to analyze the variability of β-glucan content in ten varieties of barley. For determining the content of β-glucan ICC Standard method No. 168 was used.sr
dc.language.isoensr
dc.publisherOsijek: Josip Juraj Strossmayer University of Osijek Faculty of Food Technologysr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceBook of Abstracts, 10th International Congress “Flour–Bread ’19” and 12th Croatian Congress of Cereal Technologists “Brašno–Kruh ’19.” Osijek, Croatia, 11-14 June 2019sr
dc.subjectβ-glucansr
dc.subjectbarleysr
dc.subjectgenotypessr
dc.subjectcultivarssr
dc.subjectcontentsr
dc.titleComparison of the β-glucan content in different barley genotypessr
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dc.citation.epage96
dc.citation.spage96
dc.identifier.fulltexthttp://fiver.ifvcns.rs/bitstream/id/5845/bitstream_5845.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_fiver_2185
dc.type.versionpublishedVersionsr


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