Optimization of primary processing protocols to improve wholegrain barley product nutrition, safety and flavour
Posted on 06.02.2017 | Last Modified 18.01.2021
Lead Researcher (PI): Nancy Ames
Institution:
Agriculture & Agri-Food Canada
Total WGRF Funding:
$36,728
Co-Funders:
Agriculture & Agri-Food Canada, Alberta Barley Commission
Start Date:
2013
Project Length:
5 Years
Objectives:
To conduct research to support the improvement of wholegrain barley products with regards to optimum beta-glucan content, microbial safety and desirable flavour properties.