Abstract:Due to its positive effects on human health, hulless barley (Hordeum vulgare var. nudum) has increasingly been used as an alternative type of cereals in recent years. The main advantage of introducing hulless barley into various food products is a higher content of β-glucan than in other cereals and in particular common wheat. The aim of this paper was to examine morphological and productive characteristics, as well as the relationship and dependence between the studied characteristics of the hulless barley cu… Show more
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