Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread

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dc.contributor.authorJacobs, Morrison Shawnen_US
dc.date.accessioned2013-05-17T18:05:39Z
dc.date.available2013-05-17T18:05:39Z
dc.date.issued2006en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent7523881 bytesen_US
dc.identifierocm72753819en_US
dc.identifier.urihttp://hdl.handle.net/1993/20765
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleDistribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into breaden_US
dc.typemaster thesisen_US
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