Effects of different pretreatment methods on the dough properties, bread flavor and in vitro digestion of black highland barley
Highland barley is rich in nutrients, however, its application in bread products is limited due to its poor processing quality. Therefore, physical modification of highland barley is required to improve its processing properties. This study investigated the effects of four pretreatment methods—tradi...
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| Autors principals: | , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-05-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157526004645 |
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