粮油食品科技2016，Vol.24Issue(2)：55-59,5.
大麦营养品质及加工研究进展
Research progress on nutritional quality and processing technology of barley
摘要
Abstract
Barley is one of the major cereal foods for people lived in Eastern Europe,North Africa,Hima-layan region in Asia and other region with extreme climate,providing novel functional benefit for human health.The progress in nutritional components and process of barley was summarized in the aspects of starch,fiber,protein and β-glucan.The qualities of barley products were affected by the physicochemi-cal properties of barley and process,which provided information for the development and application of barley food.关键词
大麦/品质/加工应用Key words
barley/quality/processing application分类
农业科技引用本文复制引用
曹文,叶晓汀,谢静,史定国,张智超,刘加友,隋中泉..大麦营养品质及加工研究进展[J].粮油食品科技,2016,24(2):55-59,5.基金项目
国家自然科学基金项目（31301419）；上海市科委“科技创新行动计划”国内科技合作领域项目（15395800100）；云南省科技厅科技创新项目 （）
