【序号】:1 【作者】: 【题名】:Rheological properties of aqueous blends of high purity barley β-glucan with high purity commercial food gums. 【期刊】:Food chemistry, 【年、卷、期、起止页码】:(2009). 117(3), 417-425. 【全文链接】:Ghotra, B. S., Vasanthan, T., & Temelli, F. 【序号】:2 【作者】:Ghotra, B. S., Vasanthan, T., & Temelli, F. 【题名】:Structural characterization of barley β-glucan extracted using a novel fractionation technique. 【期刊】: Food research international, 【年、卷、期、起止页码】:(2008).41(10), 957-963. 【全文链接】: