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

To conduct research to support the improvement of wholegrain barley products with regards to optimum beta-glucan content, microbial safety and desirable flavour properties.