Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals.

Front Nutr · 2021 · PMC8481659 · PMID 34604274

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an increasing trendno p-value reported

The porosity (ε) values of wheat (49.42–50.66%), rye (52.60–54.17%), and barley (60.46–63.55%) revealed an increasing trend.

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