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In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes Cover

In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 75 (2021): Issue 6 (December 2021)
By: Kristīne Majore,  Vita Šterna,  Māra Bleidere,  Sanita Reidzāne and  Inga Ciproviča  
Open Access
|Dec 2021

Authors

Kristīne Majore

kristine_majore@inbox.lv

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia

Vita Šterna

Department of Plant Breeding and Agroecology, Institute of Agroresources and Economics, “Dižzemes”, Dižstende, Libagi civil parish, Talsi Municipality, Latvia

Māra Bleidere

Department of Plant Breeding and Agroecology, Institute of Agroresources and Economics, “Dižzemes”, Dižstende, Libagi civil parish, Talsi Municipality, Latvia

Sanita Reidzāne

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia

Inga Ciproviča

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia
DOI: https://doi.org/10.2478/prolas-2021-0065 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 438 - 443
Submitted on: Mar 22, 2021
|
Accepted on: Nov 10, 2021
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Published on: Dec 14, 2021
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
grain digestion,
porridge solids,
-glucans,
protein,
resistant starch
Related subjects:
General interest,
Mathematics,
General mathematics

© 2021 Kristīne Majore, Vita Šterna, Māra Bleidere, Sanita Reidzāne, Inga Ciproviča, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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