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Relatively few studies have examined the influence of lipids or fatty acids on starch pasting properties in barley. The aim of this study was to evaluate the use of the Rapid Visco Analyser (RVA) as a tool to examine changes in starch functionality related with free fatty acids (FFAs) and amylose content in barley flour samples. Changes in RVA parameters such as setback (STB) and final viscosity (FV)...
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