Survey of B-glucan Content on Barley Cultivars Adapted to North Dakota

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dc.creatorManthey, F.A.
dc.creatorFaue, A.C.
dc.creatorSchwarz, Paul B.
dc.creatorHorsley, R.D.
dc.creator.authorManthey, F.A.
dc.creator.authorFaue, A.C.
dc.creator.authorSchwarz, Paul B.
dc.creator.authorHorsley, R.D.
dc.date.accessioned2010-06-17T19:13:39Z
dc.date.available2010-06-17T19:13:39Z
dc.date.issued1992
dc.descriptionAmerican demand for low fat, low cholesterol, high soluble fiber food stuffs increased in the 1980s. Oat based cereals increased in the marketplace. Soluble fiber of both oats and barley are due the polysaccharide walls of these grains.Barley was deemed to be possible choice for cereals like oats. growing conditions and the genotype affect the B-glucan levels in both oats and barley.In studies discussed here, the effect of plump kernels, hull-less kernels, alkaline viscosity, grain protein content, and total and soluble B-glucan content were factors used in studies covered in this article. This study was paid for by barley by the North Dakota Barley Council.
dc.identifier.urihttps://hdl.handle.net/10365/9609
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 49:5; Summer 1992
dc.rightsNorth Dakota State Universityen_US
dc.sourceFarm Research; 49:5; Summer 1992
dc.subject.lcshBarleyen_US
dc.subject.lcshVarietiesen_US
dc.titleSurvey of B-glucan Content on Barley Cultivars Adapted to North Dakotaen_US
dc.typeArticleen_US

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Farm Research; 49:5; Summer 1992