Amylose and β-glucan content of new waxy barleys

Published in

Starch/Stärke
2005, volume: 57, number: 6, pages: 235-239

SLU Authors

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1002/star.200400389

Permanent link to this page (URI)

https://res.slu.se/id/publ/7152