Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), i...

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Hlavní autoři:	Gjore Nakov, Marko Jukić, Gordana Šimić, Franjo Šumanovac, Daliborka Koceva Komlenić, Jasmina Lukinac
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-08-01
Edice:	Foods
Témata:	short-dough cookies hulless barley β-glucans antioxidant capacity
On-line přístup:	https://www.mdpi.com/2304-8158/11/16/2428
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