influence of a (1 to 3)(1 to 4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta

The effect of the addition of a β-glucan fibre fraction from barley to durum wheat pasta was evaluated in terms of cooking characteristics, structure, texture and in vitro starch digestibility. Barley β-glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates...

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