Replication Data for: Improving functional and nutritional profiles of barley flours with diverse starch types through pearling

dc.contributor	Friero Moreno, Iván
dc.creator	Friero Moreno, Iván
dc.creator	Martínez Subirà, Mariona
dc.creator	Romero Fabregat, Mª Paz
dc.creator	Moralejo Vidal, Mª Angeles
dc.date	2024-11-29
dc.date.accessioned	2025-11-03T12:15:39Z
dc.date.available	2025-11-03T12:15:39Z
dc.identifier	https://doi.org/10.34810/data1859
dc.identifier.uri	http://fima-docencia.ub.edu:8080/xmlui/handle/123456789/24193
dc.description	This study focused on examining how variations in endosperm type and the content of fibers across five barley genotypes influence the functional and digestive properties of barley flours. Furthermore, the research investigated the impact of pearling on these characteristics.
dc.language	eng
dc.publisher	CORA.Repositori de Dades de Recerca
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	CC BY 4.0
dc.subject	Agricultural Sciences
dc.subject	Barley flour
dc.subject	Amylose
dc.subject	Pearl barley
dc.subject	Functional properties
dc.subject	In vitro digestibility
dc.title	Replication Data for: Improving functional and nutritional profiles of barley flours with diverse starch types through pearling
dc.type	info:eu-repo/semantics/dataset

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