@article{oai:sucra.repo.nii.ac.jp:00016556,
 author = {円谷, 陽一 and 川嶋, かほる},
 journal = {埼玉大学地域オープンイノベーションセンター紀要, Report of Comprehensive Open Innovation Center, Saitama University},
 month = {},
 note = {We have attempted to develop new foods based on a characteristic local agricultural product, barley, cultivated in Saitama Prefecture in order to contribute to regional agricultural and food industries as well promotion of human heath. Barley grains contain β-glucan together with starch as a main component. The β-glucan has been shown to have favorable physiological functions such as promotion of human health by enhancement of immune capacity. We have developed an improved flour milling technique for barley grains, resulting in fine barley powder with excellent whiteness, which can be applied to new healthy and testy barley foods. Under cooperation with noodle makers and a backing company, we could successfully make new potentially commercializing barley foods., text, application/pdf},
 pages = {9--14},
 title = {地域の特徴をアピールできる食品素材による健康機能新食品の開発と特性解析},
 volume = {3},
 year = {2011},
 yomi = {ツムラヤ, ヨウイチ and カワシマ, カオル}
}