Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.)
Fig 1
RVA profiles of different samples from four barley cultivars.
—, ------, ∙∙∙∙∙∙∙ respectively represent the sample of grain flour, the sample of starch isolated from method 1, the sample of starch isolated from method 2.