β-glucan content and viscosity of extracts from waxy barley
作者： S.E. Ullrich , J.A. Clancy , R.F. Eslick , R.C.M. Lance
DOI: 10.1016/S0733-5210(86)80030-3
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摘要: Flours from grain of four waxy barley lines were compared with those normal isogenic pair to determine the effect trait on total β-glucan content and viscosities acid alkaline extracts. Total was consistently higher in than isotypes. The mean contents 6·.4 4·8% respectively. Viscosities extracts all Background genotype affected extract Over genotypes correlation coefficients 0·55 *** for vs. viscosity extracts, 0·64 0·89 Within isotypes overall, relationship between stronger Viscosity measurements do not appear be good estimates or barley, except perhaps Compana-waxy series. It appears that advantages starch malting brewing, food feed uses, may offset by high characteristics barley.
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