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Abstract
Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole‐grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole‐grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh...